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Cider-Brined Pork Rib Roast with Roasted Apples and Onions

Jamie Purviance

Difficulty: Medium
  • People

    Serves 6 to 8

  • Prep Time

    30 mins

  • Brining Time

    8 to 12 h

  • Grilling Time

    1:30 to 2 h

Ingredients
Instructions

the Ingredients

Pork Roast300

Brine

  • Completed step 2 cups water
  • Completed step ½ cup kosher salt
  • Completed step ½ cup light brown sugar
  • Completed step 2 teaspoons coriander seeds
  • Completed step 1 teaspoon black peppercorns
  • Completed step 2 bay leaves
  • Completed step 2 rosemary sprigs
  • Completed step 2 thyme sprigs
  • Completed step 4 cups apple cider
  • Completed step 1 pork rib roast, with 8 bones, (6 to 8 pounds), shine bone removed, fat cap trimmed to (1/4 to 1/2 inch) thick, bones frenched

Rub

  • Completed step 3 garlic cloves, minced or pushed through a press
  • Completed step 2 tablespoons Dijon mustard
  • Completed step 1 tablespoon extra-virgin olive oil
  • Completed step 2 teaspoons minced fresh rosemary
  • Completed step 2 teaspoons minced fresh thyme
  • Completed step ½ teaspoon freshly ground black pepper
  • Completed step 3 tart-sweet apples, such as Granny Smith or Gala, cored, quartered
  • Completed step 3 medium yellow onions, quartered
  • Completed step 1 tablespoon extra-virgin olive oil
  • Completed step ½ teaspoon kosher salt
  • Completed step ¼ teaspoon ground black pepper
  • Completed step 2 rosemary sprigs
  • Completed step 2 thyme sprigs

Special Equipment

  • instant-read thermometer
  • 10-inch metal pie pan suitable for the grill

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a large saucepan bring all of the brine ingredients, except the cider, to a simmer, stirring to dissolve the salt and sugar. Remove from the heat, add the cider, and cool to room temperature. Place the pork in a deep pan or container just large enough to hold the pork. Pour in the brine. Cover the pan and refrigerate for 8 to 12 hours. One hour before grilling, remove the pork from brine, discard the brine, and pat the pork dry with paper towels.
  • In a small bowl combine the rub ingredients. Smear the rub all over the pork. Let stand at room temperature while you prepare the grill.
  • Prepare the grill for indirect cooking over medium heat (350° to 400°F).
    Prepare the grill for cooking over medium heat (400°F).
  • In a large bowl combine the apples, onions, oil, salt, and black pepper and stir to coat.
  • Place the pork in a large grill pan. Spread the apples and onions around the pork. Scatter the rosemary and thyme sprigs over the vegetables.
  • Grill the pork over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the center of the roast registers 145°F 1 1/2 to 2 hours (or your preferred doneness), turning every 30 minutes and stirring the apples and onions to cook evenly. If the apples and onions are softened and slightly caramelized before the pork is finished cooking, transfer them from the grill pan to a separate baking dish, loosely cover with foil, and let stand at room temperature indoors.
    Grill the pork above foil pan, over medium heat, with the lid closed, until the center of the roast registers 145°F 1 1/2 to 2 hours (or your preferred doneness), turning every 30 minutes and stirring the apples and onions to cook evenly. If the apples and onions are softened and slightly caramelized before the pork is finished cooking, transfer them from the grill pan to a separate baking dish, loosely cover with foil, and let stand at room temperature indoors.
  • When the pork is ready, transfer the roast to a cutting board, tent with foil, and let rest at room temperature, indoors, for 20 to 30 minutes.
  • Cut the roast into slices. Arrange on a serving platter with the apples and onions and drizzle with the pan juices.

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