Flavored with a garlic and herb rub, this crown roast of pork is tender, juicy, and finished off with a raspberry barbecue sauce. This roast will be the star of the show and it makes for beautiful presentation to serve for holidays or special occasions.
Crown Roast of Pork Ribs
2-2 hours 5 minutes
Louisiana Grills Kitchen
Wood Pellet Recommendation
1 (12 bone) Pork Loin Rack Roast
3 Tbsp Louisiana Grills Sweet Heat Rub
1 tbsp Minced Garlic
2 Tbsp Olive Oil
½ cup Ketchup
2 Tbsp Seedless Raspberry Jam
1 Tbsp Apple Cider Vinegar
1 Tbsp Worcestershire Sauce
1 Tbsp Low Sodium Soy Sauce
2 Tbsp Honey
Preheat Louisiana Grills to 350°F.
Make the rub by combining Louisiana Grills Sweet Heat Rub, minced garlic, and olive oil.
Make shallow vertical slices on the loin down the bone side of the rack to allow the rack to be made into a crown shape, with the bone side of the rack facing outward.
Bring the ends of the rack of pork together to form the crown shape. Using butcher twine, tie the crown roast around the bottom to hold it in form.
Using your hands, coat all the outer surfaces of the meat with the prepared rub.
Cover the frenched bones with foil to prevent them from getting too dark in color.
Place the crown roast on a lined baking rack and place the tray on grill grates. Grill until 145°F internal in the deepest part of the center of the crown. Allow the roast to rest for 20 minutes before slicing.
Meanwhile, prepare the Raspberry BBQ sauce by combining ketchup, raspberry jam, apple cider vinegar, Worcestershire sauce, soy sauce, and honey.
Baste the roast with Raspberry BBQ sauce in the last 10 minutes of grilling, allowing the sauce to settle.
Allow the roast to rest for at least 20 minutes before carving and serving.