Pork Rib Roast with Orange Blossom, Serrano, Bourbon Glaze

Last Updated April 27, 2026
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This isn’t just any pork roast. Featuring a premium Heritage Duroc 10-bone rack from Allen Brothers, this recipe is built around richly marbled, deeply flavorful pork that performs beautifully on the rotisserie. Slow-roasted over wood and charcoal on the Kalamazoo Hybrid Fire Grill, and finished with a bold glaze of orange blossom marmalade, serrano chili, and bourbon—this is luxury outdoor cooking at its best.

An Elevated Outdoor Cooking Experience

There’s something timeless about slow-roasting over a live fire. The aroma of hardwood smoke, the sizzle of fat hitting flame, and the rhythm of a rotisserie spinning meat to perfection — it all creates a sense of occasion. Recently, I took that experience to another level with a Heritage Duroc 10-bone pork rib roast from Allen Brothers, glazed with orange blossom marmalade, serrano chilis, and bourbon.

Everything starts with the proper cut. Heritage Duroc pork is prized for its marbling and depth of flavor, and Allen Brothers delivers a beautifully frenched rack that’s ideal for rotisserie cooking. I dry-brined it overnight to build flavor and help develop a deeply caramelized crust.

For this cook, I used the Kalamazoo Hybrid Fire Grill, one of my absolute favorite tools. I fired up lump charcoal and applewood in the drawers, then used indirect heat for even cooking. This grill’s design gives you all the intensity of live-fire cooking with the precision of modern control.

To complement the pork, I created a bold glaze of orange blossom marmalade, bourbon, serrano peppers, and cider vinegar. For an added touch of theater and aroma, I made a brush using a wooden dowel wrapped in fresh rosemary sprigs. As I basted the roast, the herbs perfumed the air and infused the glaze with subtle complexity.

To monitor the cook perfectly, I used the MEATER wireless thermometer, which allowed me to track the roast’s internal temperature without ever lifting the lid. At 130°F, I started glazing; at 140°F, it came off the grill to rest.

What came off that spit was pure showstopper: tender, juicy pork with a crackling crust, kissed by smoke and citrus, finished with a drizzle of glaze and crisp bacon. I garnished the platter with rosemary sprigs and orange wedges for an elegant presentation.

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Pork Rib Roast with Orange Blossom, Serrano, Bourbon Glaze

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Prepared on the Kalamazoo Hybrid Fire Grill using Rotisserie over Wood and Charcoal!

This isn’t just any pork roast. Featuring a premium Heritage Duroc 10-bone rack from Allen Brothers, this recipe is built around richly marbled, deeply flavorful pork that performs beautifully on the rotisserie. Slow-roasted over wood and charcoal on the Kalamazoo Hybrid Fire Grill, and finished with a bold glaze of orange blossom marmalade, serrano chili, and bourbon—this is luxury outdoor cooking at its best.

  • Author: Soffia Wardy
  • Prep Time: 30 mins
  • overnight brine:
  • Cook Time: 1 hr 30 mins
  • Total Time: About 2 hours + overnight brine
  • Yield: 8–10 1x
  • Category: Barebecue, Grill
  • Method: Rotisserie

Ingredients

Scale

For the Roast

  • 1 Heritage Duroc 10-bone pork rib rack, frenched, chine bone removed (about 5 lbs)
  • 1 lb bacon (for rendered fat + garnish)

Dry Brine

  • 2 Tbsp kosher salt

  • 1 Tbsp freshly ground black pepper

  • 1/2 tsp cayenne pepper

  • 2 tsp Italian herb blend

  • 2 tsp garlic powder

Orange Blossom, Serrano & Bourbon Glaze

  • 1/2 cup orange blossom marmalade

  • Juice and zest of 1 orange

  • 4 serrano peppers, seeded and finely diced

  • 3 Tbsp apple cider vinegar

  • 1/4 cup bourbon

  • 1/2 tsp kosher salt

Garnish

  • Chopped bacon

  • Orange wedges

  • Fresh rosemary sprigs

Instructions

Grill Setup: Kalamazoo Hybrid Fire Grill

  1. Fill charcoal drawer with lump charcoal and hardwood chunks (apple or oak).
  2. Ignite using built-in gas starter. Turn burners off once coals are established.
  3. Arrange coals to the sides for indirect rotisserie cooking.
  4. Preheat grill to 325°F with lid closed

1. Brine & Truss (Night Before)

Season the pork rack thoroughly with the dry brine mixture. Truss tightly between the bones to maintain shape while rotating.

Refrigerate uncovered overnight.

2. Make the Glaze

Combine marmalade, orange juice, vinegar, peppers, and salt in a saucepan.

Simmer 10 minutes. Add bourbon and orange zest. Simmer 2 minutes more. Cool.

3. Prepare for Rotisserie

Secure roast tightly on spit and center evenly.

Insert wireless thermometer into thickest portion.

Cook bacon until crisp. Reserve rendered fat and chop bacon for garnish.

4. Roast

Start rotisserie and close lid.

After 30 minutes, baste lightly with bacon fat. Continue roasting until internal temperature reaches 130°F.

5. Smoke & Glaze

Add wood chunks or chips to coals.

Partially close vents and smoke for 10 minutes.

Brush generously with glaze and continue roasting until internal temperature reaches 140°F.

6. Rest & Serve

Remove roast and tent loosely with foil.

Rest 15 minutes.

Slice between bones into thick chops. Finish with additional glaze, chopped bacon, orange wedges, and rosemary.

Notes

Chef’s Notes

  • Heritage Duroc pork should remain juicy and slightly blush inside. Avoid overcooking.
  • The Kalamazoo Outdoor Gourmet Hybrid Fire system gives precise control—use live fire for flavor, gas for consistency.
  • Excellent with roasted carrots, charred broccolini, or smoked potatoes.

Wine Pairing

Barrel-aged Chardonnay or a strong Old Fashioned.

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