1/4 cup gf sweet sherry 1/3 cup gf soy sauce 2 tablespoons gf brown sugar 1 tablespoon grated fresh ginger 1 clove garlic, minced 1 2 1/2 pound boneless pork rib end roast 1/3 cup gf catsup 1 tablespoon dry mustard 2-3 teaspoons water sesame seeds
Pour mixture of sherry, soy sauce, sugar, ginger and garlic over roast in nonreactive dish, or plastic bag, turning to coat. Marinate, covered in refrigerator for 8 hours or longer, turning occasionally. Drain, reserving marinade. Place pork on grill rack, 6 to 8 inches above drip pan surrounded by hot coals pushed to back of grill. (Or for gas grill, place pork on grill side without flame). Brush pork with marinade and grill for 1 to 1 1/2 hours or to 160 degrees. Stir catsup into marinade and brush over pork just before end of cooking process. Remove pork to serving platter and tent with foil. Let stand for 30 minutes. Cut into thin slices. Serve with sesame seeds.
Marinating tenderizes and adds flavor to meat. When marinating, turn meat occasionally to distribute the marinade evenly. Use a noncorrosive container, such as glass, porcelain, glazed earthware, or a sealable plastic bag.
If you prefer you BBQ pork sweeter, add more brown sugar to marinade.