Pork Rib Roast With Sweet Onion Puree And Crisp Sage Tempura

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1/4 cup juniper berries

1/4 cup fennel seeds

2 tablespoons coriander seeds

1 tablespoon whole cloves

1/4 cup coarsely chopped dried red chiles, such as árbol chiles

1/4 cup black mustard seeds

6 bay leaves

1/2 cup dried thyme

5 quarts cold water

1 cup sugar

Kosher salt

One 5 1/2 pound pork rib roast

Freshly ground black pepper

Sweet Onion Puree

Crisp Sage Tempura

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