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1
In a very large pot, combine the water, salt and sugar; stir to dissolve the salt and sugar.
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2
Totally submerge the roasts in the brine and refrigerate for 2 days.
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3
In a medium saucepan, combine the orange zest and juice with the shallots and ginger and boil over moderate heat until almost syrupy, about 20 minutes.
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4
Whisk in the mustard, tomato paste and 2 tablespoons of the whisky and simmer for 5 minutes.
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5
Remove from the heat and stir in the remaining 2 tablespoons of whisky.
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6
Season with salt and pepper and let cool.
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7
Preheat the oven to 375#176;.
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8
Remove the roasts from the brine and pat dry.
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9
In each of 2 very large skillets, heat 2 tablespoons of the oil until shimmering.
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10
Add the roasts, meaty side down, and brown on all sides over moderately high heat, about 15 minutes.
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11
Set the roasts in a large roasting pan, meaty side down.
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12
Spread 1/4 cup of the glaze on the rib side of each roast.
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13
Roast the pork in the center of the oven for 30 minutes.
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14
Turn the roasts and spread the remaining glaze over them.
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15
Roast for 1 hour longer, or until the pork is deeply browned and an instant-read thermometer inserted in the thickest part registers 150.
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16
Transfer the roasts to a carving board and let rest for 15 minutes.
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17
Carve the roasts between the ribs and serve.
