Best 2 Grilled Pork Rib Roast Recipes

Indulge in a culinary journey with our grilled pork rib roast, a dish that tantalizes taste buds with its smoky, succulent, and fall-off-the-bone goodness. This exceptional cut of meat, sourced from the rib section of a pig, is meticulously trimmed and seasoned to perfection, promising an explosion of flavors in every bite. Our collection of recipes offers a diverse range of options, catering to various preferences and skill levels. From the classic grilled pork rib roast with its irresistible char and tender interior to the tantalizing Asian-inspired glazed pork ribs, each recipe promises a unique taste experience. Whether you prefer a simple yet satisfying preparation or a more elaborate marinade, our recipes provide step-by-step instructions, ensuring a perfectly cooked and juicy pork rib roast every time. Get ready to impress your family and friends with this delectable dish that is sure to become a centerpiece of your next gathering.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED PORK RIB ROAST

GRILLED PORK RIB ROAST image

Number Of Ingredients 9

Ingredients

2-1/2 to 3-pound pork end roast with rib bones, about 6 ribs
1 teaspoon Sea Salt
1 teaspoon freshly ground Black Pepper, coarse
1 teaspoon Old Bay Seasoning
1/2 teaspoon Garlic powder
1/2 teaspoon Onion powder
1/2 teaspoon sweet Paprika
1/4 teaspoon ground Allspice
2 tablespoons Olive Oil

Steps:

1. In a small bowl, mix together seasonings. 2. Wash and pat dry pork roast. Drizzle 1 tablespoon olive oil per side. 3. Sprinkle half of seasoning mixture per side and gently press to create a char crust. Wrap rib bones in aluminum foil to prevent burning. 4. Heat gas grill to 350 degrees Fahrenheit or prepare a medium-hot fire in charcoal grill. 5. Turn heat off on one side of gas grill or move coals to outer edges using tongs. 6. Grill pork roast over indirect heat for 1-1/2 to 2 hours, until internal temperature reads 150 degrees. 7. Place roast over direct heat and grill for 10 minutes, or until internal temperature of roast is 155 degrees. 8. Remove from grill and let pork roast rest for 10 minutes. Remove foil and slice pork between bones.

GRILLED TUSCAN PORK RIB ROAST WITH ROSEMARY COATING AND RED PEPPER RELISH

Grilled Tuscan Pork Rib Roast with Rosemary Coating and Red Pepper Relish image

Categories Pork Rosemary Bell Pepper Summer Grill/Barbecue Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 17

Ingredients

For relish
1 1/2 pounds red bell peppers (about 3 large)
2 tablespoons drained capers
1 tablespoon olive oil
4 anchovies, drained, chopped
2 teaspoons grated orange peel
2 teaspoons balsamic vinegar
1/4 teaspoon dried crushed red pepper
For pork
1/2 cup fresh rosemary leaves (from about 2 large bunches)
1/3 cup olive oil
6 large garlic cloves
Peel from 1 orange (orange part only, removed in strips with vegetable peeler)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 31/2-pound center-cut pork rib roast (6 or 7 rib bones), trimmed of excess fat
30 charcoal briquettes

Steps:

Make relish:
Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers. Transfer peppers to processor; using on/off turns, puree peppers coarsely. Transfer peppers to bowl. Mix in remaining ingredients. Season relish to taste with salt and pepper. Let stand 1 hour. (Relish can be prepared 1 day ahead. Cover and refrigerate.)
Make pork:
Combine rosemary, oil, garlic, orange peel strips, salt, and pepper in processor; blend until thick and almost smooth. Spread rosemary puree evenly over pork. Let stand while preparing barbecue.
Stand charcoal chimney on nonflammable surface. Place torn newspaper in bottom of chimney; add charcoal briquettes. Light paper through hole near bottom of chimney. Let charcoal burn until ash is just gray, 30 minutes.
Open vents at bottom of barbecue. Remove top rack. Carefully turn out hot charcoal from chimney onto bottom rack over 1 vent. To make a drip pan, pour water into disposable 9-inch-diameter foil pan to depth of 1/2 inch. Set pan with water on rack next to charcoal. Return top rack to barbecue.
Place pork roast, bone side down, on top rack over drip pan. Cover barbecue with lid, positioning top vent directly over pork. Place stem of metal candy thermometer through top vent, keeping gauge on outside; thermometer should not touch meat or rack. Leave thermometer in place during cooking. Grill pork 1 hour, maintaining temperature of 325°F by opening top and bottom vents wider to increase heat and closing vents to decrease heat. Leave any other vents closed.
Using tongs, turn pork over. Cover barbecue. Cook pork until instant-read meat thermometer inserted into top center of roast registers 140°F to 145°F, about 15 minutes longer; temperature in barbecue may fall below 325°F during last 30 minutes.
Transfer pork to platter, leaving meat thermometer in place. Tent loosely with foil; let stand 15 minutes (temperature of meat will rise to 150°F to 155°F). Cut pork between bones to separate chops. Serve with red pepper relish.

Tips:

For the best results, use a bone-in pork rib roast that is at least 3 inches thick.
Season the roast generously with salt, pepper, and your favorite herbs and spices.
Cook the roast over indirect heat on a grill or smoker until it reaches an internal temperature of 145 degrees Fahrenheit.
Let the roast rest for 10-15 minutes before slicing and serving.
Serve the roast with your favorite sides, such as mashed potatoes, roasted vegetables, or coleslaw.

Conclusion:

Pork rib roast can be a delicious dish, but it can be difficult to get it just right. If you follow these tips, you'll be able to make a grilled pork rib roast that is tender, juicy, and flavorful. So fire up your grill or smoker and get started!