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Grilled Tuscan Pork Rib Roast With Rosemary Coating And Red Pepper Relish

Nutrition per serving    (USDA % daily values)
CAL
1104
FAT
133%
CHOL
207%
SOD
47%

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Ingredients for 6 servings

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

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

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