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Main Dishes
- Pork
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INGREDIENTS:
1/3 cp coarse kosher salt
1/4 cp Brown sugar golden brown sugar
1/4 cp honey
6 (5" long) fresh rosemary sprigs
4 garlic cloves peeled, smashed
1/2 tsp dried crushed red pepper
6 cps cold water divided
2 -3 lb center-cut bone-in pork rib roasts (about 5 bones each)
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DIRECTIONS:
Fig and Pistachio Stuffing
Stir first 6 ingredients and 4 cups water in large saucepan over
medium heat until salt and sugar dissolve. Remove from heat and
add remaining 2 cups cold water. Cool brine to room temperature.
Place 1 pork rib roast in each of 2 large resealable plastic bags.
Divide brine and seasoning equally between bags. Chill 12 to 16
hours.
Remove pork from brine. Rinse; pat dry with paper towels. Let
stand at room temperature 1 hour.
Preheat oven to 325°F. Heat heavy large skillet over medium-high
heat. Place 1 pork roast, fat side down, in skillet and cook until
brown, about 5 minutes. Transfer roast to rimmed baking sheet, fat
side up. Repeat with second pork roast. Arrange roasts with ribs
meeting in center of sheet.
Roast until thermometer inserted into center of pork registers
145°F, about 1 1/2 hours. Let rest 15 minutes.
Serves: 6-8
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