Fennel and Chili Rubbed Bone-In Rib RoastPork Foodservice
5 pounds bone-in rib roast (9 bone roast)
brine (As needed Basic)
sea salt (As needed)
1/3 cup fennel seeds (toasted)
1 1/2 tablespoons crushed red pepper flakes (toasted)
3/4 cup sugar
1 1/4 cups salt
2 quarts water
3 quarts ice
2 fennel bulb (shaved)
1 pint grape tomatoes (Kumato, halved)
sea salt (To taste)
olive oil (To taste)
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11. For the Basic Brine: In a large pot, dissolve the sugar, salt into the water over medium heat. Remove from the heat and pour over ice to cool completely. Submerge the bone-in rib roast in the brine for 24 hours.
22. Preheat the oven to 375°F. Remove the rib roast from the brine and pat dry all over. Season the rib roast all over with sea salt. In a spice grinder, pulse together the toasted fennel seeds and chili flakes. Rub the spice mixture over the roast, allowing the excess to fall off the roast.
33. Place the rib roast on a rack-lined sheet tray, rib side up and into the oven. Cook until the internal temperature reaches 135°F. Remove the roast from the oven and allow to carry over cook until the roast reaches 145°F – at least 20 minutes. While the roast is resting, pour off any excess rendered fat into a small bowl and reserve.
44. Raise the oven temperature to 500°F. Slice the ribs away from the loins and cut the rack into individual ribs. Toss the cut ribs in a bowl with the reserved, rendered pork fat. Place the ribs cut side up on a sheet tray and place back into the oven until the ribs are crispy.