Grilled Rack of Pork with Sherry Vinegar BBQ Sauce

Name: Grilled Rack of Pork with Sherry Vinegar BBQ Sauce
Prep time: 6 h 25 min
Cook time: 6 h 25 min
Total time: 6 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 4 teaspoons black mustard seeds, ground; 59 milliliters whole black peppercorns; 6 servings Canola oil; 118 milliliters homemade chicken stock; 4 teaspoons cumin seeds, ground; 59 milliliters dark brown sugar; 2 Tbsps Dijon mustard; 4 teaspoons fennel seeds, ground; 2 teaspoons finely chopped fresh thyme; 8 sprigs fresh thyme; 2 teaspoons coarsely ground black pepper; 6 servings Honey; 237 milliliters ketchup; 118 milliliters kosher salt; 6 servings Kosher salt and freshly ground black pepper; 118 milliliters light brown sugar; 1 Spanish onion, peeled and quartered; 2 Tbsps Spanish paprika; 4 Tbsps Spanish paprika; 2 kilograms center cut rack of pork, chine and feather bones removed; 237 milliliters aged sherry vinegar; 59 milliliters yellow mustard seeds

The recipe Grilled Rack of Pork with Sherry Vinegar BBQ Sauce could satisfy your American craving in around 6 hours and 25 minutes. This recipe serves 6. This main course has 1194 calories, 57g of protein, and 83g of fat per serving. This recipe covers 42% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. A mixture of aged sherry vinegar, brown sugar, chicken stock, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the dark brown sugar you could follow this main course with the Brown Butter Brown Sugar Cookies as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Watch how to make this recipe.

Combine 10 cups water, 1/2 cup kosher salt, brown sugar, mustard seeds, peppercorns, thyme and onions in a large glass bowl or a plastic container.

Ingredients you will need

Mustard Seeds

Brown Sugar

Kosher Salt

Peppercorns

Onion

Thyme

Water

Equipment you will use

Bowl

Add the pork, cover and refrigerate for at least 4 hours and up to 12 hours. Thirty minutes before grilling, remove the pork from the brine, rinse with cold water, pat dry and let sit out at room temperature.

Ingredients you will need

Brine

Water

Pork

Prepare a charcoal grill for direct and indirect cooking.

Equipment you will use

Grill

Combine the paprika, cumin, mustard, fennel, the remaining 4 teaspoons salt and ground pepper in a bowl. Rub the pork with the spices and drizzle with canola oil. Sear the pork over direct heat on both sides until lightly golden brown and a crust has formed, about 5 minutes per side. Move the pork over indirect heat (inside of grill should be at about 375 degrees F) and cook, brushing with the Sherry Vinegar BBQ Sauce every 5 minutes or so, until a thermometer inserted in the center registers 145 degrees F, about 1 hour and 15 minutes.

Ingredients you will need

Sherry Vinegar

Ground Black Pepper

Canola Oil

Barbecue Sauce

Mustard

Paprika

Fennel

Spices

Crust

Cumin

Pork

Salt

Dry Seasoning Rub

Equipment you will use

Kitchen Thermometer

Grill

Bowl

Brush with the sauce every 10 minutes or so after the first 45 minutes.

Ingredients you will need

Sauce

Remove from the grill, loosely tent with foil and let rest 15 minutes before slicing. You can either slice into individual chops, or slice the loin off the bones and thinly slice.

Equipment you will use

Grill

Aluminum Foil

Combine the ketchup, vinegar, chicken stock, brown sugar, mustard, paprika and thyme in a medium saucepan and simmer over medium heat until reduced by half. Season with salt, pepper and honey.

Ingredients you will need

Chicken Stock