Seen this on face book, Jeff Meeks, Assistant Market Manager of Food Depot came up with this ideal, thought I would past it on

Jeff says another take on a crown roast. Baby backs wrapped around a boneless loin. Dressed up, it sales great around the holidays. It's simple really. There are two parts. The boneless loin and baby backs. With the boneless loin you will do last because you will have to make it fit inside the ribs. Take the back ribs and peel the membrane off the back. your going to take the meat down a little on one side of them. I usually just take about an inch. Clean the bones up a bit and close the ends up making your circle. Take your boneless loin scoring it to be able to make a circle also to fit inside the ribs. You will have to figure out by trial and error the first time how big you need to cut the boneless loin. After getting that right you will take your knife and put a hole in the back ribs behind the end bones and tie that off. Then put another wrap of twine around the whole thing after putting it together pulling it tight. That's it. Remember, meat on the inside