This is a favored way of serving fresh pork in Great Britain. Serve six or seven.
6 or 8 rib roast of pork
1/2 cup peanut butter
6 or 8 slices of onion
Salt and pepper
1 cup hot milk
1 T. cornstarch
12 to 16 small white onions
Step 1. The end opposite from the tenderloin is the juiciest cut. Have the butcher saw through the bone of each rib for easier carving.
Step 2. Spread the peanut butter on the meat side of the ribs and sprinkle very lightly with flour. Cover with the onion slices and fasten with toothpicks. Add salt and pepper. Place the roast in a pan, rib side down, and roast in a 375 degree oven for 15 minutes, uncovered, then baste with a little of the hot milk. Cover and roast at 300 degrees for 1-1/4 hours, or 25 minutes per pound.
Step 3. An hour before the roast is done, boil up the small white onions for 3 minutes, drain and place around the roast. Remove the toothpicks.
Step 4. Blend the cornstarch with the remaining milk. When the meat is done, lift it to a hot platter and surround it with the onions. Put the milk into the roasting pan and cook until it has thickened. Thin with a little more hot milk if necessary. Add salt and pepper to taste. Serve hot.