Pork Rib Roast with Orange Blossom, Serrano, Bourbon Glaze

Last Updated May 23, 2025
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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: 60 mins
  • Cook Time: 1 hr 45 mins
  • Total Time: 0 hours
  • Yield: 8-10
  • Category: Barebecue, Grill
  • Method: Rotisserie

Ingredients

For the Roast

  • 1 Heritage Duroc 10-bone pork rib rack (frenched, chine bone removed – approx. 5 lbs)

  • 1 lb bacon (for rendered fat and 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

  • Load lump charcoal and hardwood chunks (apple or oak) into the charcoal drawer.

  • Use the built-in gas ignition system to light coals. Shut off burners once fully lit.

  • Set grill for indirect rotisserie cooking: coals to the sides, roast over the center.

  • Preheat to 325°F with the lid closed.

1. Brine & Truss (Night Before)

Rub the dry brine over the pork. Truss tightly between bones to hold a uniform shape. Refrigerate uncovered overnight for maximum flavor and crust development.

2. Prepare the Glaze

Simmer marmalade, orange juice, vinegar, peppers, and salt for 10 minutes. Add bourbon and zest, simmer 2 more minutes. Cool and refrigerate if prepping ahead.

3. Set Up & Spit

  • Secure the roast on the spit, ensuring it’s centered and tight.

  • Let it rest at room temperature while the grill comes to temp.

  • Insert a wireless probe into the thickest part, away from metal.

  • Render bacon in a skillet. Save the fat for basting and chop bacon for garnish.

4. Rotisserie Roast

Start the rotisserie and close the lid. After 30 minutes, baste with bacon fat and let flame briefly caramelize the crust. Close the lid again and continue cooking.

5. Smoke & Glaze

  • Add wood chips directly to hot coals for a final layer of smoke.

  • Close vents halfway and smoke for 10 minutes or until internal temp hits 130°F.

  • Glaze generously and continue cooking to a final temp of 140°F.

6. Rest & Serve

  • Remove roast and tent with foil for 15 minutes.

  • Slice between bones into thick, juicy chops.

  • Top with glaze, sprinkle with bacon, and garnish the platter with orange wedges and rosemary.

Notes

  • Heritage Duroc is known for its superior marbling—don’t overcook. Target 140°F for a juicy pink center.

  • The Kalamazoo’s ability to blend live-fire and gas gives you unmatched control—use it to dial in perfect smoke and sear.

  • This dish pairs beautifully with a barrel-aged Chardonnay or an old fashioned.

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