Ingredients:

• 12 rib Ontario pork loin rib half, crown roast, about 6 lb/3 kg

Apple Nut Stuffing:

• 5 cups (1.25 L) soft bread crumbs 
• 1 tart apple, peeled, cored and chopped
• 2 cloves garlic, minced
• 1 onion, chopped
• 1/2 cup (125 mL) chopped celery 
• 1/2 cup (125 mL) pecans or almonds 
• Ground black pepper, to taste
• 1 tsp (5 mL) salt 

Glaze:

• 2 cups (500 mL) pineapple jam 
• 1/3 cup (75 mL) corn syrup 
• 1 tsp (5 mL) ground cloves 

Cooking Instructions:

1. Wrap each pork rib bone in foil. Place the roast in a drip pan about 1 to 11/2 inches (2.5 to 4 cm) deep, and extending three inches (7.5 cm) beyond sides of roast. 
2. Preheat barbecue on high; reduce temperature to low. Place pan on grill about six inches (15 cm) above coals. Close barbecue cover and roast pork for an hour.
3. Combine stuffing ingredients and press firmly into the cavity of partially cooked roast. Wrap remaining stuffing in foil and heat over barbecue for 15 to 20 minutes. 
4. Combine glaze ingredients in a saucepan over medium heat, stirring occasionally. Baste roast with glaze every 15 to 20 minutes for remaining 11/4 hours or until a meat thermometer measures 160°F (71°C)
5. Remove foil from bone ends and decorate with paper frills, cherry tomatoes or large grapes. Slice between ribs to serve.