Ingredients

1 1/2 pounds red bell peppers (about 3 large)

2 tablespoons drained capers

1 tablespoon olive oil

4 anchovies, drained, chopped

2 teaspoons grated orange peel

2 teaspoons balsamic vinegar

1/4 teaspoon dried crushed red pepper

For pork

• 1/2 cup fresh rosemary leaves (from about 2 large bunches)
• 1/3 cup olive oil
• 6 large garlic cloves
• Peel from 1 orange (orange part only, removed in strips with vegetable peeler)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 31/2-pound center-cut pork rib roast (6 or 7 rib bones), trimmed of excess fat

• 30 charcoal briquettes

Description

This Technique Works Best With A Charcoal Grill, But You Can Also Use A Gas Grill As Long As It Has A Built-in Thermometer Or A Hole In The Top...

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