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Place the pork in a roasting pan and using a sharp knife, score the surface of the meat in a crosshatch pattern. Pour the marinade over the pork, being sure it gets into the incisions and penetrates the meat. Cover and marinate in the refrigerator for at least 4 hours or up to 1 day in the refrigerator, covered and turning it once or twice.
Preheat the oven to 450 degrees F.
Uncover the pork and allow the meat to stand at room temperature for 30 minutes before cooking.
Roast the pork for 30 minutes. Lower the oven temperature to 350 degrees F. and continue to roast until the meat is falling apart and an instant-read thermometer reaches 160 degrees F when inserted into the thickest part of the pork. Baste with the marinade every 30 minutes. Total roasting time will be approximately 5 to 5 1/2 hours.
Remove from oven and let it stand at room temperature 20 to 30 minutes, covered loosely with a foil, before cutting it in slices.
Combine all measured ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.
Yield: about 1/2 cup
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Dry-Aged Standing Rib Roast with Sage Jus
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