Fennel And Chili Rubbed Bone-In Rib Roast

• 5 pounds bone-in rib roast 9 bone roast
• brine As needed Basic
• sea salt As needed
• 1/3 cup fennel seeds toasted
• 1 1/2 tablespoons crushed red pepper flakes toasted
• 3/4 cup sugar
• 1 1/4 cups salt
• 2 quarts water
• 3 quarts ice
• 2 fennel bulb shaved
• 1 pint grape tomatoes Kumato, halved
• sea salt To taste
• olive oil To taste

1. 1. For the Basic Brine: In a large pot, dissolve the sugar, salt into the water over medium heat. Remove from the heat and pour over ice to cool completely. Submerge the bone-in rib roast in the brine for 24 hours.
2. 2. Preheat the oven to 375u0b0F. Remove the rib roast from the brine and pat dry all over. Season the rib roast all over with sea salt. In a spice grinder, pulse together the toasted fennel seeds and chili flakes. Rub the spice mixture over the roast, allowing the excess to fall off the roast.
3. 3. Place the rib roast on a rack-lined sheet tray, rib side up and into the oven. Cook until the internal temperature reaches 135u0b0F. Remove the roast from the oven and allow to carry over cook until the roast reaches 145u0b0F - at least 20 minutes. While the roast is resting, pour off any excess rendered fat into a small bowl and reserve.
4. 4. Raise the oven temperature to 500u0b0F. Slice the ribs away from the loins and cut the rack into individual ribs. Toss the cut ribs in a bowl with the reserved, rendered pork fat. Place the ribs cut side up on a sheet tray and place back into the oven until the ribs are crispy.

bone roast, needed basic, salt, fennel seeds, red pepper, sugar, salt, water, shaved, grape tomatoes, salt, olive oil

Taken from www.yummly.com/recipe/Fennel-and-Chili-Rubbed-Bone-In-Rib-Roast-2255126 (may not work)