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servings:

You may think that there’s a lot of salt in this recipe, but the roast needs it. The spice mixture is acting as a dry brine, delivering seasoning to deep within the big cut of meat.

• 1 tablespoon black peppercorns
• 1 tablespoon fennel seeds
• 1 teaspoon cumin seeds
• 1 tablespoon crushed red pepper flakes
• 1 tablespoon paprika
• 3 tablespoons Diamond Crystal or 1 tablespoon plus 2 1/4 teaspoons Morton kosher salt, plus more
• 2 (8-bone) racks of pork (about 4 pounds each), chine bone removed, fat trimmed 1/4-inch thick, rib bones frenched
• 1/2 cup coarsely chopped rosemary leaves
• 1/2 cup plus 3 tablespoons extra-virgin olive oil
• 1 1/2 pounds medium mixed red, white, and/or yellow onions, peeled, quartered through root end
• 4 bay leaves
• A spice mill or mortar and pestle

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