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.
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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