Pork Rib Roast with Fig and Pistachio Stuffing

Name: Pork Rib Roast with Fig and Pistachio Stuffing
Yield: 6 Servings
Ingredients: 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); Fig and Pistachio Stuffing

By Molly StevensPhotography by Brian Leatart

January 31, 2007

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Recipe notes