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Export 6 ingredients for grocery delivery
Step 1
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.
Step 2
Place 1 pork rib roast in each of 2 large resealable plastic bags. Divide brine and seasoning equally between bags. Chill 12 to 16 hours.
Step 3
Remove pork from brine. Rinse; pat dry with paper towels. Let stand at room temperature 1 hour.
Step 4
Preheat oven to 325°F. Heat heavy large skillet over medium-high heat. Place 1 pork roast, fat side down, in skillet and cook until brown, about 5 minutes. Transfer roast to rimmed baking sheet, fat side up. Repeat with second pork roast. Arrange roasts with ribs meeting in center of sheet.
Step 5
Roast until thermometer inserted into center of pork registers 145°F, about 1 1/2 hours. Let rest 15 minutes.
Step 6
Carve 6 chops from roast. Serve with Fig and Pistachio Stuffing.
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