Stout-Brined Rack of Pork

This cut is also called a pork rib roast. Ask your butcher to french the racks, meaning expose the last few inches of bone, for extra oohs and ahhs when you serve. (Note: Diamond Crystal brand kosher salt is less potent than Morton, which is why we offer quantities for both.)
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Stout-Brined Rack of Pork

 Recipe by Bruce Aidells 

  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

  • 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

Preparation

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.