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Grilled molasses-cured pork rib roast
Servings
8, with leftovers
Ingredients
3 bottles 375 ml (12 ounces each) beer
125 ml (1/2 cup) molasses
125 ml (1/2 cup) brown sugar
125 ml (1/2 cup) salt
5 garlic cloves, crushed
10 fresh sage leaves, coarsely chopped_
2 à 2,5 kg (4 to 5 pounds) duBreton bone-in pork loin center roast
125 ml (1/2 cup) molasses
125 ml (1/2 cup) brown sugar
125 ml (1/2 cup) salt
5 garlic cloves, crushed
10 fresh sage leaves, coarsely chopped_
2 à 2,5 kg (4 to 5 pounds) duBreton bone-in pork loin center roast
- In large container 8 l (or 2-gallon heavy plastic bag) combine the beer, molasses, sugar, salt, garlic and sage, stirring to dissolve salt and sugar.
- Add the pork roast; seal bag and refrigerate 48 hours.
- Remove pork from refrigerator, drain off liquid (discard) and pat pork dry with paper towels.
- Prepare medium-hot banked fire in covered kettle-style grill.
- Place drip pan filled with water opposite the fire.
- Place pork over drip pan and grill over indirect heat, about 1 to 1 1/2 hours, until meat thermometer inserted reads 70°C (150°F).
- Remove pork from grill and let sit for 15 minutes before cutting between ribs to serve.
Nutrient analysis per 3-ounce serving: 211 calories, 23 g protein, 3 g carbohydrates, 12 g total fat, 4 g saturated fat, 70 mg cholesterol, 800 mg sodium, 52% calories from fat, 3% calories from carbohydrates
