Pork “Prime Rib” and Orange Blackberry Balsamic Reduction Sauce – Classic Wine Vinegar

Ingredients

• 1 (4 – 5 lb) center-cut bone-in pork rib roast, chine bone removed
• 2 T packed dark brown sugar
• 1 T kosher salt
• 1 & 1/2 tsp pepper, fresh ground
• 1 T Sparrow Lane Extra Virgin Olive Oil
• 1 T pepper, fresh course ground
• 2 T grated orange zest
• 2 tsp minced rosemary leaves
• 1 shallot minced
• 1 garlic clove, minced
• 1 cup Sparrow Lane Blackberry Balsamic Vinegar