Recipe by Bruce Aidells
- Cook Time
- Prep Time
- 1 cup Diamond Crystal kosher salt or 2/3 cup Morton kosher salt
- 2 bottles (12 oz. each) stout beer
- 1/2 cup plus 1/3 cup pure maple syrup
- 1/4 cup (packed) plus 1tbsp. (packed) dark brown sugar
- 1/4 cup plus 1 tbsp. malt vinegar
- 2 5-bone racks of pork (pork rib roasts, about 3 lbs. each), trimmed and frenched
- 2 tbsp. chopped fresh sage
- 2 tbsp. olive oil
- 1 tbsp. Dijon mustard
1. In a large bowl or pot, stir the salt and 2 qts. (8 cups) water until the salt dissolves. Stir in the beer, 1/2 cup maple syrup, 1/4 cup brown sugar and 1/4 cup vinegar until the sugar dissolves. Add the pork to the brine; cover and refrigerate 16 to 24 hours.
2. Remove the pork from the brine and pat dry. Let stand at room temperature 30 minutes. Position a rack in the bottom third of the oven; preheat to 350°. In a small bowl, mix the sage, oil and 1 tbsp. pepper; rub all over the pork. In a roasting pan, arrange the pork with the bones facing each other, crisscrossing in the center of the pan. Roast 30 minutes.
3. Meanwhile, in another small bowl, whisk the remaining 1/3 cup maple syrup, remaining 1 tbsp. brown sugar, remaining 1 tbsp. vinegar and the mustard for the glaze.
4. Brush the pork with some of the glaze. Continue roasting, brushing with more glaze every 20 minutes, until an instant-read thermometer inserted into the thickest part of the pork (not touching bone) registers 135°, about an hour more.
5. Let rest, tented with foil, until the thermometer registers 140° to 145°, at least 10 and up to 25 minutes. Cut between the bones into chops.