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Preheat oven to 400º F.
Carefully rinse the pork and pat dry with paper toweling. Score the fat (make shallow cuts in a criss-cross pattern). Mix the remaining ingredients and rub the mixture evenly over the meat, down into the score cuts, and in between the rib bones. Place roast (fat side up) on a rack set in a roasting pan with ½" of water on the bottom. Place the roasting pan in the oven for 20 minutes. Reduce the temperature to 350º F and continue roasting until an instant-read thermometer (inserted into the thickest part of the meat) reads 5–8 degrees below your final desired temperature, 45 additional minutes to an hour (See Recipe Note #2).
Remove the roast to a cutting board and tent with foil. Let rest for at least 20 minutes (the temperature will continue to rise as the meat rests—leave the thermometer in the meat and wait for the temperature to stop rising before you cut).
Slice into chops, using the rib bones as guides. Arrange on a platter and serve.