If you remove the bones from the meat and then reattach them with twine before cooking, the meat will absorb the flavors of the bones and slicing later will be easy.

1. Stand the roast on its side, with the ribs facing up.

2. Use a large knife to cut as close to the ribs as possible.

3. Completely separate the ribs from the meat.

4. With a small knife, make little slits in the fat.

5. Slip in thin slices of garlic.

6. Place the ribs back in their original position and secure them with butcher's twine.