Pork Rib Roast With Orange-Whisky Glaze

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4 quarts warm water

3/4 cup kosher salt

3/4 cup sugar

Two 6-pound bone-in pork loin rib roasts, cut from the loin end, chine bones removed

1 tablespoon finely grated orange zest

2 cups fresh orange juice

2 large shallots, minced

1 tablespoon grated fresh ginger

1/4 cup English dry mustard

1/4 cup tomato paste

1/4 cup whisky

Salt and freshly ground pepper

1/4 cup vegetable oil

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