Pork Rib Roast With Fig And Pistachio Stuffing

• 1/3 cup coarse kosher salt
• 1/4 cup (packed) golden brown sugar
• 1/4 cup honey
• 6 (5-inch-long) fresh rosemary sprigs
• 4 garlic cloves, peeled, smashed
• 1/2 teaspoon dried crushed red pepper
• 6 cups cold water, divided
• 2 3-pound center-cut bone-in pork rib roasts (about 5 bones each)

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.
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.
3. Remove pork from brine. Rinse; pat dry with paper towels. Let stand at room temperature 1 hour.
4. Preheat oven to 325u0b0F. 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.
5. Roast until thermometer inserted into center of pork registers 145u0b0F, about 1 1/2 hours. Let rest 15 minutes.
6. Carve 6 chops from roast. Serve with
7. .

coarse kosher salt, golden brown sugar, honey, rosemary sprigs, garlic, red pepper, cold water, center

Taken from www.epicurious.com/recipes/food/views/pork-rib-roast-with-fig-and-pistachio-stuffing-237065 (may not work)