Rinse roast with cold water and pat dry with paper towels. Place on a large baking sheet.
Combine olive oil, lemon, juice and cooking wine in a small bowl. Add remaining ingredients and let the mixture sit at room temperature for 10 minutes.
Coat the entire roast with mixture. Make sure to get every inch of the meat. Cover rib bones with aluminum foil.
Preheat grill for medium-high heat. Place roast on grill over indirect heat and cook for 2 to 3 hours or until internal temperature at the thickest part of roast reaches 145 F / 65 C.
Once cooked, remove from heat, tent with aluminum foil and allow the roast to rest for 15 to 20 minutes before carving.
Carve pieces between the bones. This will give you a nice thick piece of pork. Serve with your favorite side dishes.
Store leftovers in an airtight container and reheat either in a conventional oven or microwave.