3 or 4 bags rock salt
1 rib roast

Layer salt in bottom of roaster to cover. Dampen with water in spray bottle. Season meat with Worcestershire powder and pepper.

Place on salt, rib side down, cover with rock salt and dampen. Salt must cover meat on all sides to form a "seal".

Cook uncovered in preheated 500 degree oven 12 minutes per pound. Crack with hammer, clean off all salt. Slice and serve. It is unbelievably unsalty! If center is too rare when cut, it can be microwaved to proper doneness, under a careful eye, 1 slice at a time.

Hint: Save the bones and uneaten fatty pieces to make soup stock the next day.