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Recipe Detail Page
Honey-Garlic-Glazed Pork “Prime Rib”
Summer 2021
Prime rib refers to a standing rib roast of beef with two to seven bones. The same cut of pork grills up equally as well and takes to sweet and sticky glazes with greater ease than its bovine counterpart.
Serves 6 to 8
5 to 7 lb (2.27 to 3.18-kg) bone-in, cap-on pork rib roast
Kosher salt
Freshly ground black pepper
Canola oil or other neutral oil
20 whole cloves garlic, peeled and sliced
1 small shallot, peeled and sliced into thin rings
1 cup (250 mL) tamari
1/2 cup (125 mL) red wine vinegar
1/4 tsp (1 mL) dried thyme
1 cup (250 mL) honey
1. Using a sharp knife, score the fat side of pork roast and season liberally with salt and pepper. Keep refrigerated until ready to cook.
2. Heat a film of canola oil in a heavy-bottomed frying pan. When almost smoking, add garlic and shallot, stirring continually until lightly browned. Add tamari, vinegar and thyme; bring to a boil. Reduce heat to medium-low; allow to simmer for 2 minutes.
3. Transfer mixture to blender and purée until smooth. In a large bowl, whisk together with honey. Reserve.
4. Preheat barbecue on high heat.
5. Lightly oil pork; reduce heat to medium. Sear pork until well-browned.
6. Turn off 1 element and reduce other elements to medium-low. Place pork over the side with no heat; close lid. The temperature should be about 275°F (135°C).
7. Every 15 minutes, brush honey-garlic glaze on pork. Placing a dripping pan or sheet of foil under grill bars below pork will catch excess glaze. Continue cooking until an internal temperature of 155°F (68°C) has been reached, about 90 minutes.
8. Allow to rest for 20 minutes. Apply a final coating of glaze. Using bones as a guide, slice into chops and serve.
Serves 6 to 8
