Teaching kids how to feed themselves and how to live in a community responsibly is the center of an education. — Alice Waters


Pork Rib Roast with Orange Whiskey Glaze
Pork Rib Roast with Orange Whiskey Glaze


  1. 4 quarts warm water
  2. 3/4 cup kosher salt
  3. 3/4 cup sugar
  4. Two 6-pound bone-in pork loin rib roasts, cut from the loin end, chine bones removed
  5. 1 tablespoon finely grated orange zest
  6. 2 cups fresh orange juice
  7. 2 large shallots, minced
  8. 1 tablespoon grated fresh ginger
  9. 1/4 cup Gluten Free English dry mustard
  10. 1/4 cup tomato paste
  11. 1/4 cup whisky
  12. Salt and freshly ground pepper
  13. 1/4 cup vegetable oil


  1. In a very large pot, combine the water, salt and sugar; stir to dissolve the salt and sugar. Totally submerge the roasts in the brine and refrigerate for 2 days.
  2. In a medium saucepan, combine the orange zest and juice with the shallots and ginger and boil over moderate heat until almost syrupy, about 20 minutes. Whisk in the mustard, tomato paste and 2 tablespoons of the whiskey and simmer for 5 minutes. Remove from the heat and stir in the remaining 2 tablespoons of whiskey. Season with salt and pepper and let cool.
  3. Preheat the oven to 375. Remove the roasts from the brine and pat dry. In each of 2 very large skillets, heat 2 tablespoons of the oil until shimmering. Add the roasts, meaty side down, and brown on all sides over moderately high heat, about 15 minutes. Set the roasts in a large roasting pan, meaty side down.
  4. Spread 1/4 cup of the glaze on the rib side of each roast. Roast the pork in the center of the oven for 30 minutes. Turn the roasts and spread the remaining glaze over them. Roast for 1 hour longer, or until the pork is deeply browned and an instant-read thermometer inserted in the thickest part registers 150°. Transfer the roasts to a carving board and let rest for 15 minutes. Carve the roasts between the ribs and serve.
Make Ahead: The glaze can be refrigerated for up to 5 days.

Recipe Credit: Mory Thomas Photo Credit: William Meppem for Food & Wine

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