Pork Rib Roast with Cloves

• One 4-pound pork rib roast, with rind and fat, bones cut at 3-inch intervals (have the butcher do this)
• 1 tablespoon fine sea salt

Place the meat skin side up on a cutting board. With a sharp heavy knife, cut through the rind and fat to make a crosshatch pattern with 1-inch squares. With a thin sharp knife, make a small slit in each square. (This is where you will insert the cloves; you could insert them now, but I have found that