Barbecued Glazed Pork Roast
From Cook's Country
For smoky pork flavor with dinner party–worthy presentation, we found a winner in the blade-end bone-in pork rib roast. Deeply scoring the meat helps render the fat cap, and an extra layer of unlit coals on the grill provides the blast of heat necessary for a deep char. We transfer the roast to a disposable pan halfway through cooking, letting it soak up the flavors of our spicy-sweet barbecue sauce as it thickens and clings to the meat, lacquering the exterior. The pork juices mingle with the sauce as the meat finishes cooking, making a deeply flavorful sauce to pass at the table.
Serves 6
For easier carving, have the butcher remove the tip of the chine bone and cut the remainder of the chine bone from between the ribs, a technique called scoring. Look for a roast with a 1/4-inch fat cap; if you end up with a thicker fat cap, trim it to 1/4 inch.
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