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Pork Rib Roast with Fig and Pistachio Stuffing

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Pork Rib Roast with Fig and Pistachio Stuffing

Pork Rib Roast with Fig and Pistachio Stuffing

amanda

Equipment

  • Rimroast Slow Cooker Roaster/Warming Rack - Multi-functional rack ideal for slowly roasting large cuts of meat such as pork rib roasts, ensuring even cooking and easy carving.

  • OXO Good Grips 96513 Oval Meat Roaster, Two Piece - Designed to slow cook large cuts with ease, featuring double walls for excellent heat retention and distribution.

Ingredients

  • 1/3 cup coarse kosher salt

  • 1/4 cup (packed) golden brown sugar

  • 1/4 cup honey

  • 6 (5-inch-long) fresh rosemary sprigs

  • 4 garlic cloves, peeled, smashed

  • 1/2 teaspoon dried crushed red pepper

  • 6 cups cold water, divided

  • 2 3-pound center-cut bone-in pork rib roasts (about 5 bones each)

  • Fig and Pistachio Stuffing

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

Remove pork from brine. Rinse; pat dry with paper towels. Let stand at room temperature 1 hour.
4

Instruction 4

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.
5

Instruction 5

Roast until thermometer inserted into center of pork registers 145°F, about 1 1/2 hours. Let rest 15 minutes.
6

Instruction 6

Carve 6 chops from roast. Serve with Fig and Pistachio Stuffing .
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