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1
Place roast in resealable plastic bag.
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2
Mix all marinade ingredients and pour over meat, seal bag, and refrigerate 6-8 hours or overnight, turning bag times.
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3
To grill, cook over HIGH heat for 25-45 minutes, turning often to prevent burning.
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4
***Timewill depend upon how hot the grill is and how rare or well-done you like your meat.
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5
***While grilling, baste roast often with the marinade.
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6
Remove meat from grill and place on platter.
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7
Pour Glaze over roast and spread to cover.
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8
(I often double the Glaze because we like it so much).
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9
Slice roast across the grain into very thin slices and lay them in the juices on the platter. Medium rare roasts will be more tender than those cooked longer.
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10
NOTE: You can use any weight roast, but the thickness should be between 2-1/2 to 3 inches for the roast to be medium rare if cooked 35 minutes.
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11
Add 8-10 minutes to cooking time for each additional 1/2-inch increase in thickness.
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12
VARIATION FOR RIB: Use marinade for spareribs.
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13
Bake in 450 degree oven about 10 minutes.
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14
Reduce heat to 350 degrees and cook for another hour or until done.
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15
If desired, after cooking in the oven, remove ribs, and place on a HOT outdoor grill for 10 minutes to brown the ribs.
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16
Place ribs on platter and pour Glaze over.
