Apple Cider Brined Pork Rib Roast (Center Cut)
For Brine:
1 cup light brown sugar (packed)
1 cup Kosher salt
2 cups water
2 bay leaves
3 tbsp. coriander seeds, divided
1 tbsp. black peppercorns
4 cups apple cider
2 cups ice
2 tbsp. olive oil
Pork Roast:
4-5 lb. pork rib roast (rack of pork), frenched
2 gallon size ziplock plastic bag
In a large pot, bring brown sugar, kosher salt, and 2 cups water to a boil. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve. Add 2 bay leaves, 1 tbsp. coriander seeds, and 1 tbsp. peppercorns to the hot brine. Transfer to a large bowl. Pour in the apple cider and add 2 cups ice. Let the brine cool to room temperature. Place pork roast in a large resealable plastic bag. Pour in as much brine as you can and seal bag, forcing as much air out as you can. Chill at least 8 hours, or overnight. Remove pork from brine and pat dry with paper towels. Let sit at room temperature for 1 hour.
Heat oven to 425-degrees F. Crush remaining 2 tbsp. coriander seeds. Season pork with salt and pepper and rub all over with crushed coriander. In a large skillet, heat 2 tbsp. olive oil over medium-high heat. Add pork roast and brown on all sides. Place roast on a rack over a large baking pan. Place the pan on rack in the middle of the oven. Roast for 1 ½ hours. Check temperature of meat 10-15 minutes before it’s done with an instant read thermometer. Remove pork roast when thermometer reads 140-145 degrees f. Tent with aluminum foil and rest meat 10-15 minutes. Slice and serve.
