Brine it, baby! Locking in all the flavor with this one 🙌
4 whole garlic cloves, crushed
1 tbsp peppercorns
3 tbsp salt
1/4 cup hot water
4 cups + more very cold water
5-6 lb pork rib roast
To make your brine:
Place garlic cloves, peppercorns and salt in a large pot or food safe bucket. Add in the hot water to wake up the spices. Whisk until salt has dissolved. Pour in cold water. Place pork in the brine. Brine rib roast for 4-6 hours in the refrigerator. Remove pork from brine and discard brine.
Post brine: Pat down pork to dry. Spread a layer of mayo on roast, top generously with your favorite dry rub. Bake in a roasting pan at 500 degrees for 20 minutes, tent with foil, then cook at 325 degrees for another hour or until the internal temperature of the roast reaches 145 degrees. Let rest for 15 minutes, then slice and serve.
