1st-cut rib roast from butcher, allow 1 lb. per person
Salt, pepper, garlic powder
1 lg. onion, sliced
1 lg. green pepper, sliced
1 clove garlic

MARINADE MIXTURE:

1 1/2 c. soy sauce
2 tbsp. brown sugar
2 tbsp. fresh lemon juice
1 tbsp. hot sauce
1 1/2 c. Worcestershire sauce

Season roast with salt, garlic powder, and pepper. Prepare marinade mixture and pour over roast. Place sliced onions and peppers on side of the roast. (NOTE: Roast should be placed on its side directly into the marinade.) Marinade roast for 6 hours on one side. Turn over, place onions and peppers on roast and marinade for an additional 6 hours.

Pour 1/2 of the marinade into a bowl and reserve for cooked roast. Place roast rib side down and pour remaining marinade over roast Bake roast at 325 degrees for 1 hour and then 350 degrees for remaining cooking time. Your butcher can advise proper cooking time based upon roast size. When done, place roast on heated platter and carve. Pour reserved marinade over roast and serve.