Name: Grilled Tuscan Pork Rib Roast with Rosemary Coating and Red Pepper Relish
Yield: Makes 6 servings
Ingredients: 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; 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

Grilled Tuscan Pork Rib Roast with Rosemary Coating and Red Pepper RelishBrian Leatart

This technique works best with a charcoal grill, but you can also use a gas grill as long as it has a built-in thermometer or a hole in the top for inserting the candy thermometer.

Recipe notes

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