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1
Chop garlic and quartered shallots in mini processor.
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2
Scrape down bowl.
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3
Add next 5 ingredients; blend until paste forms.
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4
Arrange roasts, bone side down, on work surface.
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5
Make 6 to 8 shallow slits in fat on each.
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6
Rub some of herb paste into slits.
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7
Rub remaining herb paste all over roasts.
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8
Stand roasts in large roasting pan, bone sides facing each other and rib bones pointing upward.
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9
Interlock ends of rib bones, pushing roasts together.
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10
(Can be made 1 day ahead.
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11
Cover and chill.
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12
Uncover; let stand 2 hours at room temperature before continuing.)
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13
Position rack in bottom third of oven and preheat to 350A degrees F. Roast until thermometer inserted into pork from center of top registers 140A degrees F, about 1 hour 20 minutes.
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14
Remove pan from oven; let pork rest 20 to 30 minutes (internal temperature will rise 5 to 10 degrees; meat will be faintly pink).
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15
Transfer roasts, still interlocked, to platter; reserve roasting pan with juices for sauce.
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16
Cut between ribs into chops.
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17
Serve with mushroom pan sauce.
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18
Meat tip: If you prefer well-done pork, we recommend brining it before roasting so it doesn't dry out.
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19
Stir 1 cup kosher salt, 1/2 cup dark brown sugar, and 1/2 cup pure maple syrup into 12 cups water.
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20
Add 6 cups ice; place brine and pork in resealable plastic bag; refrigerate 24 to 48 hours.
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21
Pat roasts dry before continuing; reduce the salt in the rub to 1 tablespoon.
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22
Roast to 165A degrees F.
