Oh, get ready, because I'm about to take you on a foodie adventure that's as epic as finding a parking spot at the mall on Black Friday. I'm talking about making a Butter & Garlic Boneless Pork Rib Roast that will have your taste buds singing louder than your drunk uncle at Christmas. Now, I know some of you are thinking, "Pork? Really? Isn't that the stuff that turns into shoe leather if you look at it wrong?" And to that, I say, "Not today, Satan."

First things first, you're gonna need to arm yourself with a medium-sized boneless pork rib roast. This little piggy is about to go to market, or, well, your oven, to be more precise. Grab yourself 1 and a half yellow onions and chop those bad boys into thick chunks because nobody got time for dicing. You'll also need a vampire-repelling amount of garlic cloves, about 8-10, because let's be real, if you're not breathing garlic fire by the end, did you even cook? Throw in a half stick of butter because, well, butter makes everything better. Don't forget your spices: garlic powder, dried oregano, dried basil, and paprika for that smoky kick. A dash of EVOO, salt & pepper, and some red pepper flakes for when you're feeling spicy. Lastly, a cozy half cup of chicken broth to keep things moist because nobody likes a dry roast.

Now, let's get down to brass tacks. Preheat your oven to a blazing 420 degrees because we like to live on the edge. Season that pork like it owes you money, with a good ol' sprinkle of salt, pepper, and garlic powder. Grab a cast iron skillet, melt some butter, and let's get this pork party started. Place the pork in the skillet like it's the king of the castle, surrounded by its loyal subjects, the garlic and onions. Pour in the chicken broth like you're christening a ship, then slap some more butter on top of the pork because, why not? Shower the whole thing with paprika, oregano, basil, and red pepper flakes like it's Mardi Gras. Drizzle a bit of EVOO for good luck and pop that beauty in the oven. Bake it until it reaches an internal temp of at least 145 degrees, which for me, was about 45 minutes before I cranked it to broil for a grand finale of 5 minutes.

When it's all said and done, slice that masterpiece thinly, scoop up the juicy goodness of garlic and onions, and drench your pork in it. Serve it up and watch as your guests marvel at your culinary genius. And to all the pork naysayers out there, prepare to eat your words...along with this delicious roast.