If you want to make a roast with an Asian twist, this is the recipe to try! Combined with the fresh fruit salsa, we can guarantee this combination of salty and sweet will leave your taste buds begging for more. 

For the roast:

• 4lb Top of Rib Roast
• ½ cup soy sauce
• ½ cup rice vinegar
• ¼ cup honey
• 1 tablespoon chili sauce
• 2 teaspoon sesame oil
• 2 teaspoon finely shredded ginger root
• Salsa ingredients
• 1 peeled/pitted mango
• ½ cup crushed pineapple
• 1 tablespoon fresh mint
• 1 tablespoon sugar
• 1 tablespoon rice vinegar
• 1 ½ tablespoon chili sauce

For the salsa:

• 1 mango, pitted and peeled
• 1/2 cup crushed pineapple
• 1 tablespoon fresh mint, chopped
• 1 tablespoon granulated sugar
• 1 tablespoon rice vinegar
• 1 1/2 teaspoon Asian chili sauce
• Salt and pepper to taste

To make the roast, combine soy sauce, vinegar, honey, chili sauce, sesame oil and ginger root in a resealable bag or bowl. Pierce roast numerous times with long fork and add to bag; seal tightly and refrigerate 12 hours.

Place drip pan under grill; add 1/2 inch water to pan. Preheat barbecue to medium‐high (400°F/200°C).

Place roast on grill over drip pan moved to one side. Turn off the burner directly under roast.

With constant heat and closed barbecue, cook over drip pan for about 30 min per lb (or until meat thermometer inserted into center of roast reads 155°F). Remove to cutting board; cut into thin slices across the grain and served topped with salsa.

To make the salsa, combine mango, pineapple, mint, sugar, vinegar, and chili sauce in a blender. Blend until smooth and season to taste.