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1
In a large nonreactive pot, mix the water with the soy sauce, maple syrup and salt, stirring to dissolve the salt.
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2
Add the pork rib roasts and refrigerate for 2 hours.
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3
In a large saucepan, mix the white wine with the vinegar, soy sauce, maple syrup and honey.
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4
Add the star anise, cloves, cinnamon sticks, fennel seeds, peppercorns and cumin seeds and bring to a boil.
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5
Cook over moderately high heat until reduced to 2 cups, about 25 minutes.
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6
Remove from the heat.
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7
Add the mint sprigs, cover and let stand for 30 minutes.
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8
Strain the spice broth into a saucepan and bring to a simmer over moderately high heat.
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9
Whisk the cornstarch mixture, then whisk it into the broth and boil, whisking, until the broth is thickened, 1 minute.
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10
Remove from the heat; season with salt.
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11
Light a grill.
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12
Preheat the oven to 350.
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13
Remove the pork from the brine and pat dry.
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14
Grill over medium heat, turning several times, until lightly charred all over, about 15 minutes.
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15
Transfer the pork to a large rimmed baking sheet and roast for about 50 minutes, until an instant-read thermometer registers 150 when inserted into the thickest part of the meat.
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16
Transfer the pork to a carving board to rest for 10 minutes.
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17
In a large, deep skillet, heat the olive oil.
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18
Add the onions, garlic and chile, cover and cook over low heat, stirring occasionally, until the onions are softened but not browned, about 25 minutes.
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19
Season with salt and pepper.
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20
Bring a large saucepan of salted water to a boil.
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21
Add the green beans and cook until crisp-tender, about 3 minutes.
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22
Drain and pat dry.
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23
Stir the green beans into the onions.
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24
Cover and cook over moderate heat until warmed through.
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25
Reheat the spice broth.
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26
Transfer the green beans and onions to a platter.
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27
Using a sharp carving knife, slice the roasts from the racks, using the bones as a guide.
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28
Carve the deboned roasts 1 inch thick and arrange on top of the onions.
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29
Pour the spice broth over the pork and serve right away.
