11/8-Apple Cider Brined Center Cut Pork Rib Roast

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.

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