Pork Rib Roast with Fig and Pistachio Stuffing

Pork Rib Roast with Fig and Pistachio Stuffing
Photo by Brian Leatart


  • ½ teaspoon dried crushed red pepper
  • Fig and Pistachio Stuffing
  • ¼ cup golden brown sugar
  • 6 cups water
  • 1/3 cup coarse kosher salt
  • 4 garlic cloves
  • ¼ cup honey
  • + 2 more ingredients
    • 2 3-pound center-cut bone-in pork rib roasts (about 5 bones each)
    • 6 5-inch-long fresh rosemary sprigs

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 b...

View full recipe at Epicurious


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