Crown Roast of Pork on the BBQ

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2 - 2 1/4 hrs


    • 6 lb
      3 kg
      Canadian Pork Rib Crown Roast (12 rib)
    • 5 cups
      1.25 L
      soft bread crumbs
    • 1
      tart apple, peeled, cored and chopped
    • 2
      cloves garlic, minced
    • 1
      onion, chopped
    • 1/2 cup
      125 mL
      chopped celery
    • 1/2 cup
      125 mL
      pecans or almonds
    • ground black pepper to taste
    • 1 tsp
      5 mL
    • 2 cups
      500 mL
      pineapple jam
    • 1/3 cup
      75 mL
      corn syrup
    • 1 tsp
      5 mL
      ground cloves


Wrap each pork rib bone in foil. Place the roast in a drip pan about 1-11/2″/2.5-4 cm deep, and extending 3″/7.5 cm beyond sides of roast. Preheat barbecue on high; reduce heat to low. Place pan on grill about 6″/15 cm above coals. Close barbecue cover and roast pork for one hour. Meanwhile, combine bread crumbs, apple, galic, onion, celery, nuts, pepper and salt to make stuffing. Press stuffing firmly into the cavity of partially cooked roast. Close barbecue cover and continue roasting. Wrap remaining stuffing in foil and heat over barbecue for 15 to 20 minutes. Combine remaining ingredients in a saucepan over medium heat, stirring occasionally. Baste roast with glaze every 15 to 20 minutes for remaining 11/4 hours or until a meat thermometer measures 160ºF (71ºC). Remove roast from barbecue. Cover loosely and let rest 10 minutes. Remove foil from bone ends and decorate with paper frills, cherry tomatoes or large grapes. Slice between ribs to serve.

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