Serves: 8-12
Ingredients
- 1-7lbs. full crown roast of pork (Approximately 16 ribs)
Rub:
- 1 tablespoon fresh thyme leaves stems removed (15ml)
- 1 tablespoon lemon zest (15ml)
- 1 tablespoon fresh ground pepper (15ml)
- 2 tablespoons olive oil (30ml)
- Salt to taste
Grape sauce:
- 2 lb Concord grapes stems removed (908g)
- 2 sprigs of fresh thyme
- 2 teaspoons whole black peppercorns (10ml)
- 2 star anise whole
- 2 cinnamon sticks (4 inch each) (10cm)
- 2 cups white grape juice unsweetened (500ml)
- Salt to taste
Directions
- To prepare the rub, mix the thyme, lemon zest, pepper and olive oil together in a small bowl.
- Rub this mixture all over the roast evenly.
- Place the rubbed pork roast in a large re-sealable bag and let marinate overnight in the refrigerator.
- The next day, remove roast from marinade. To avoid a charring burn flavor sinking into the meat, cover the exposed bones with foil.
- Sprinkle the outside of the roast with salt
- Preheat barbeque for indirect cooking by leaving 2 burners on medium low heat and one burner off. Place a drip pan under the burner with the heat off. After closing the lid, allow barbeque to heat to a temperature of 325F (162C).
- Once desired temperature is reached, oil grill and place the crown roast over the drip pan on the indirect heat side.
- Close the lid and cook for approximately 20 minutes per pound or until an instant read thermometer inserted in the thickest part of the roast reads 150F (65C).
- While roast is cooking, prepare the sauce by combining the grapes, thyme, peppercorns, star anise, cinnamon sticks, and white grape juice in a pot set over medium heat.
- Bring sauce to a boil and reduce heat to low. Simmer for 20 minutes.
- Strain sauce, season to taste with salt and set aside until roast is done cooking.
- Remove roast from grill, loosely tent with foil and let meat rest 20 minutes before carving and serving.
- To carve, simply cut evenly between each bone and serve with warmed sauce.