Indian-Spiced Pork Roast With Rosemary And Onions

• 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

1. Toast peppercorns, fennel seeds, and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool, then coarsely grind in spice mill or with mortar and pestle along with red pepper flakes and paprika. Transfer to a small bowl and stir in 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2 1/4 tsp. Morton kosher salt.
2. Place racks of pork on a rimmed baking sheet and pat dry. Tie racks with kitchen twine, spacing 1" apart (make sure to tie the meat snugly; you want it to be uniform in shape so that it will cook evenly). Rub all over with spice mixture and chill, uncovered, at least 6 hours or up to 12 hours (for the best flavor, longer is better).
3. Let pork sit out at room temperature about 2 hours before roasting.
4. Combine rosemary and 1/2 cup oil in a small bowl; let infuse while meat is coming to room temperature.
5. Place a rack in middle of oven and preheat to 500u0b0F. Toss onions and bay leaves with remaining 3 Tbsp. oil in a large roasting pan (they should cover the bottom of the pan); season with salt. Rub pork all over with rosemary oil and place on top of onions. Roast until top of pork is golden brown, 10-15 minutes. Reduce oven temperature to 325u0b0F and continue roasting pork and onions until an instant-read thermometer inserted into the center of meat registers 135u0b0F, 60-75 minutes. Transfer pork roasts to a cutting board and tent with foil. Let rest 20-30 minutes. Keep oven on.
6. Just before serving, give onions a toss and heat in oven just to warm through. Slice pork roasts between rib bones to make individual chops; arrange on a platter with onions.

black peppercorns, fennel seeds, cumin seeds, red pepper, paprika, crystal, pork, rosemary leaves, extravirgin olive oil, mixed red, bay leaves, a spice mill

Taken from www.epicurious.com/recipes/food/views/indian-spiced-pork-roast-with-rosemary-and-onions (may not work)