Fennel & Herb-Brined Pork Rib Roast With Cherry-Fennel Relish

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The brine:

1 gallon cold water

1 cup brown sugar

1 cup kosher salt

2 bay leaves, crumbled

2 tablespoons fennel seeds

2 teaspoons whole cloves

2 teaspoons black peppercorns

6 cloves garlic, smashed

The roast:

1 8-bone pork rib roast, about 6 pounds, frenched

2 tablespoons fresh thyme leaves

4 teaspoons black peppercorns

2 teaspoons kosher salt

1/4 cup extra virgin olive oil + 2 tablespoons for searing

The relish:

1 tablespoon extra virgin olive oil

1/2 cup minced shallots

3/4 cup diced fennel

1 tablespoon minced garlic

1 1/2 tablespoons cider vinegar

1/4 cup cherry preserves

1 1/4 cups dried tart cherries

-- Kosher salt and ground black pepper, to taste

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