Top 100 Five-Ingredient Dinners

I have this exact same recipe and love it!! But every time I make the crust, I put it in the pie pan, put it in the oven, and it all falls down into one big blob in the middle!! What am I doing wrong! Please help!

This became a go-to dish whenever my in-laws came to visit or when we went to visit them. I have a brother in law who makes this for Christmas dinner. Filet back the fat cap and leave it attached to the 'tail' where the roast thins down near the bones. Consider staking down the fat cap with toothpicks to hold in place and tie it up with butcher twine so the fat cap can't pull away. Pull the toothpicks and either wrap in plastic and put the whole thing on a tray in the fridge or possibly in a turkey roasting bag. After browning the exterior, let it cool for about 3 hours to ensure all the seasoning gets drawn in. When you're ready to cut it into steaks, cut the butcher twine, peal back the fat cap and cut it free, discard. Then scrape all the seasoning off the roast and save. I like to de- bone it and then cut it into steaks. Take the rack of ribs you now have and the seasoning and mash it into the ribs - grill or smoke the ribs. Blackening is not necessary, the steaks will be amazing as is.

What you don't grill can be frozen for later, recommend vacuum bag it.