Pork Rib Roast With Fig And Pistachio Stuffing – a delicious recipe with coarse kosher salt, golden brown sugar, honey, rosemary sprigs, garlic, red pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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
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
Remove pork from brine. Rinse; pat dry with paper towels. Let stand at room temperature 1 hour.
4
Preheat oven to 325u00b0F. 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
Roast until thermometer inserted into center of pork registers 145u00b0F, about 1 1/2 hours. Let rest 15 minutes.
6
Carve 6 chops from roast. Serve with
7
.
565
kcal
Calories
15
g
Fat
90
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/3 cup coarse kosher salt, 1/4 cup (packed) golden brown sugar, 1/4 cup honey, 6 (5-inch-long) fresh rosemary sprigs, and more.
Yes, Pork Rib Roast With Fig And Pistachio Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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