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- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.