Yield: Serves 12 Cooking Time: 2 – 2 1/4 hrs
Preparation Time: 12 min
12 rib Pork loin rib half, crown roast, about 6 lb/3kg
Glaze 2 cups (500 mL) pineapple jam 1/3 cup (75 mL) corn syrup 1 tsp (5 mL) ground cloves
Apple Nut Stuffing
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) salt
Wrap each Pork rib bone in foil. Place the roast on your rotisserie spit and properly balance the weight so it turns easily.
Preheat barbecue on high; reduce temperature to low.
Place spit rod and roast on the barbecue and roast Pork for an hour. If you do not have a rear rotisserie burner on your barbecue you should use indirect heat for the majority of the cooking time.
Stop your rotisserie from turning after the first hour. Temporarily remove roast from barbecue so you can stuff it.
Combine stuffing ingredients and press firmly into the cavity of partially cooked roast. Wrap remaining stuffing in foil and heat over barbecue for 15 to 20 minutes.
Combine glaze ingredients in a saucepan over medium heat, stirring occasionally. Baste roast with glaze every 15 to 20 minutes for remaining 1 1/4 hours or until a meat thermometer measures 160°F (70°C)
Remove foil from bone ends and decorate with paper frills, cherry tomatoes or large grapes.
Slice between ribs to serve.