Apple Cider and Mustard Ontario Pork Rib Roast

Serves: 8-10 Prep time: 20 min + brining time Cook time: 2 hours

Ingredients

1 8-bone pork rib roast, frenched 2 Tbsp wholegrain Dijon mustard 1 cup brown sugar 1 cup kosher salt 4 bay leaves 1 Tbsp ground coriander 1 Tbsp freshly ground peppercorns 2 Tbsp wholegrain Dijon mustard 2 cups water 4 cups cold apple cider

Directions

1. In a large pot add brown sugar, salt, bay leaves, coriander, ground peppercorn, mustard and 2 cups of water. Bring to a boil. Reduce heat to low and simmer until sugar and salt begin to dissolve, about 5-6 minutes. Pour brine into a large bowl. Add cold apple cider. Set aside to cool.

2. While brine cools, prepare the rib roast by removing the membrane that covers the rib bones, removing any excess fat from the outside, and frenching the tips of the ribs.

3. Place rib roast in large plastic bag along with brining liquid. Seal bag and refrigerate for 4-8 hours. One hour before cooking the roast, remove from refrigerator and let it come to room temperature.

4. Preheat oven to 250 °F. Remove rib roast from brine, pat dry with paper towels. Place in a roasting pan/large baking dish, rib side down. Smother top of the roast with mustard.

5. Cover loosely with foil and place in oven for 1.5 hours. For the last 20-30 min of cooking remove foil and increase heat to 375 °F to brown/crisp the outside of the roast.

6. Remove from oven and transfer roast to a cutting board; let rest 20 minutes before serving.