Pork Rib Roast with Fig and Pistachio Stuffing

Ingredients

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

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