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June 2010

Grilled Pork Rib Roast Recipe

Grilled pork rib roast is a great entree for special occasions, holiday parties, and Sunday dinners. It requires about two hours of grilling time using indirect residual heat to yield a moist rack of pork chops, but is well worth the wait.

This was my first attempt making grilled pork rib roast. During a grocery shopping trip, I spotted the rib roast which looked like a rack of lamb. The nearly 3-pound roast was on sale for $2.59 a pound, which was too good of a deal to pass up.

After returning home, I searched recipe databases to find out the best way to prepare it. The following recipe is a combination of three different recipes which all sounded good. I pulled the ingredients I had on hand and hoped for the best. Fortunately, it turned out great and has officially moved to the top of my Favorite Foods list. I hope you enjoy it as well!


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Prep Time: 10 minutes
Serves: 3-4


2-1/2 to 3-pound pork end roast with rib bones, about 6 ribs
1 teaspoon Sea Salt
1 teaspoon freshly ground Black Pepper, coarse
1 teaspoon Old Bay Seasoning
1/2 teaspoon Garlic powder
1/2 teaspoon Onion powder
1/2 teaspoon sweet Paprika
1/4 teaspoon ground Allspice
2 tablespoons Olive Oil


1. In a small bowl, mix together seasonings.
2. Wash and pat dry pork roast. Drizzle 1 tablespoon olive oil per side.
3. Sprinkle half of seasoning mixture per side and gently press to create a char crust. Wrap rib bones in aluminum foil to prevent burning.


4. Heat gas grill to 350 degrees Fahrenheit or prepare a medium-hot fire in charcoal grill.
5. Turn heat off on one side of gas grill or move coals to outer edges using tongs.
6. Grill pork roast over indirect heat for 1-1/2 to 2 hours, until internal temperature reads 150 degrees. 7. Place roast over direct heat and grill for 10 minutes, or until internal temperature of roast is 155 degrees.
8. Remove from grill and let pork roast rest for 10 minutes. Remove foil and slice pork between bones.


9. Transfer to serving plate and serve immediately.


Homemade Brie Cheese Sauce

My husband and I recently dined at a steakhouse. Their special of the day was a filet mignon topped with brie cheese sauce. Considering brie cheese is my favorite cheese on the planet, I couldn't pass up the sauce! It was the highlight of the meal and I pondered how to make the sauce for days.

Last week, I purchased a round of Alouette brie cheese so I could practice making homemade brie cheese sauce. I am happy to report it came out exceptionally well! You can use any brand of brie cheese you like, but I find that Alouette Cheeses are tasty, affordable, and make perfect sauces.


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Yield: 1 cup
Prep Time: 10 minutes
Cook Time: 10 minutes


1/2 teaspoon Bacon Grease (can substitute with Olive Oil)
1-1/2 teaspoon Extra Virgin Olive Oil
1/2 teaspoon Butter
1/8 cup Onion, minced
1 Tablespoon Flour
1/2 cup Half-and-Half (can substitute with Whole Milk, Soy Milk, or Almond Milk)
3 ounces Alouette Brie Cheese (rind removed)


1. In a small saucepan, melt bacon grease, olive oil and butter over medium heat.
2. Add onion and saute until onion becomes translucent, about 3 minutes.
3. Add flour and mix well.
4. Slowly add milk and stir constantly.
5. Add brie cheese. Reduce heat to medium-low and heat until sauce is thickened, stirring constantly.
6. Remove from heat. Transfer to gravy pitcher and serve immediately

Brie cheese sauce tastes great served over steak, steamed veggies, pasta or as a dipping sauce for raw vegetables and fruit.