* 3 garlic cloves, finely chopped
* 2 tablespoons finely chopped fresh sage
* 3 tablespoons maple syrup (Grade B or amber)
* 16 bacon slices (about 1 lb)
* 1 tablespoon cider vinegar
* 1/2 teaspoon cornstarch
* 1 teaspoon water
* Special equipment: an instant-read thermometer
Preheat grill or smoker to 350°F.
Place pork ribs or sirloin, fat side up, on "V" or raised roasting rack with
Stir together garlic, sage, and 1 tablespoon syrup in a small bowl and rub
all over pork.
Lay bacon slices crosswise over loin or bones, overlapping slightly, and
tuck ends of bacon underneath loin.
Roast pork until thermometer registers 140°F, about 1 1/4 hours.
Stir together 1 tablespoon syrup and vinegar until combined. Brush vinegar
mixture over bacon slices and continue to roast pork until thermometer
registers 150°F, about 10 minutes more. Remove from grill or smoker and let
stand in pan 15 minutes.
Transfer roast to a cutting board with a lip, reserving juices in pan, and
let roast stand, uncovered, while making sauce.
Skim fat from pan juices and discard, then transfer jus to a small saucepan
and bring to a simmer. Stir together cornstarch and water and whisk into
jus. Simmer, stirring, until slightly thickened, about 1 minute.
Remove from heat and stir in remaining tablespoon syrup.
Serve pork with sauce.