1 crown roast of pork (14 to 16 ribs
Salt and red cayenne pepper
1 c. chopped onions
1 tbsp. butter
1 tsp. dried thyme
1/2 c. raisins
1/2 c. orange juice
1/4 c. sherry
6 c. hot cooked rice, cooked in chicken broth
2 tbsp. grated orange peel
2 oranges, peeled and sectioned

Season roast inside and out with the salt and red pepper. Place, ribs down, in shallow roasting pan. Roast at 325 degrees, basting occasionally, for about 2 1/2 to 3 hours. Meanwhile, saute onions in butter until soft but not brown. Add thyme, raisins, orange juice, and sherry. Cover and cook over low heat about 5 minutes. Stir in rice and 1 tablespoon orange peel, tossing lightly to blend well. Remove roast from oven and reserve pan juices for gravy, if desired. Turn roast, rib ends up. Fill roast with orange rice; spoon remaining rice around roast. Sprinkle remaining orange peel over all and garnish with orange sections.

Serves 7 to 8, 2 ribs each.