Back in July, I hosted Food'N'Flix and asked folks to watch The Guernsey Literary and Potato Peel Pie Society . You can read my Food'N'Flix invitation here . You can see what inspired me ( here ) ...however, I couldn't find a pork roast with the ribs attached at that time. So, when I saw one this week, I snatched it up. And I redid my Guernsey roast - with ribs this time. Ingredients serves 4 to 6 one pork rib roast with, at least, 4 ribs (mine was nearly 4 pounds) 1/2 C gin (I used a terroir gin from St. George) Dry Rub 1 C organic dark brown sugar 3 T pimentón (smoked Spanish paprika) 1 t ground cumin 1/2 t paprika dash of ground coriander dash of ground cardamom freshly ground sea salt freshly ground pepper Procedure The night before, or first thing in the morning, prepare the rub. Combine all ingredients, and mix thoroughly until well blended. Brush the gin over the surface of the roast, then pat the ru...