Citrus-Marinated Pork Rib Roast

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Two 5-bone pork rib roasts, about 4 pounds each

6 garlic cloves

6 whole cloves

3 lemons, zest removed in strips with a vegetable peeler and lemons juiced

3 oranges, zest removed in strips with a vegetable peeler and oranges juiced

20 fresh bay leaves

8 rosemary sprigs

2 tablespoons fennel seeds, coarsely chopped

1 tablespoon juniper berries, coarsely chopped

1/2 cup extra-virgin olive oil

Salt and freshly ground pepper

Roasted small apples and pears (see Note), for garnish

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