Roast for dinner on a weeknight? No problem with a covered grill and this quick recipe. Look for the succulent rib-end pork roast, which has a darker-colored muscle running through it. Serve with Grilled New Potato Salad with Bacon and Scallions and Citrus Spinach Salad.
- 2 pounds boneless ribeye (rib) pork roast
- 3/4 cup chili sauce
- 1/4 cup cider vinegar
- 1 teaspoon dry mustard
- Prepared medium-hot fire in kettle-style grill, banking coals. In small bowl stir together chili sauce, vinegar and mustard.
- Grill roast over indirect heat for 40 minutes (20 minutes per pound). Brush roast occasionally with chili sauce mixture the last 20 minutes, until internal temperature on a thermometer reads 145 degrees F. Remove roast from heat; let rest about 10 minutes before slicing to serve.