Grilled Rack of Pork with Sherry Vinegar BBQ Sauce Recipe

Name: Grilled Rack of Pork with Sherry Vinegar BBQ Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 4 teaspoons kosher salt; 1/2 cup light brown sugar; 1/4 cup yellow mustard seeds; 1/4 cup whole black peppercorns; 8 sprigs fresh thyme; 1 Spanish onion, peeled and quartered; One 4-pound center cut rack of pork, chine and feather bones removed; 4 tablespoons Spanish paprika; 4 teaspoons cumin seeds, ground; 4 teaspoons fennel seeds, ground; 4 teaspoons black mustard seeds, ground; 2 teaspoons coarsely ground black pepper; Canola oil; Sherry Vinegar BBQ Sauce, recipe follows; 1 cup ketchup; 1 cup aged sherry vinegar; 1/2 cup homemade chicken stock; 1/4 cup dark brown sugar; 2 tablespoons Dijon mustard; 2 tablespoons Spanish paprika; 2 teaspoons finely chopped fresh thyme; Kosher salt and freshly ground black pepper; Honey

Servings: persons

1/2 cup plus 4 teaspoons kosher salt
1/2 cup light brown sugar
1/4 cup yellow mustard seeds
1/4 cup whole black peppercorns
8 sprigs fresh thyme
1 Spanish onion, peeled and quartered
One 4-pound center cut rack of pork, chine and feather bones removed
4 tablespoons Spanish paprika
4 teaspoons cumin seeds, ground
4 teaspoons fennel seeds, ground
4 teaspoons black mustard seeds, ground
2 teaspoons coarsely ground black pepper
Canola oil
Sherry Vinegar BBQ Sauce, recipe follows
1 cup ketchup
1 cup aged sherry vinegar
1/2 cup homemade chicken stock
1/4 cup dark brown sugar
2 tablespoons Dijon mustard
2 tablespoons Spanish paprika
2 teaspoons finely chopped fresh thyme
Kosher salt and freshly ground black pepper
Honey

1
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.
2
Add the pork, cover and refrigerate for at least 4 hours and up to 12 hours.
3
Thirty minutes before grilling, remove the pork from the brine, rinse with cold water, pat dry and let sit out at room temperature.
4
Prepare a charcoal grill for direct and indirect cooking.
5
Combine the paprika, cumin, mustard, fennel, the remaining 4 teaspoons salt and ground pepper in a bowl.
6
Rub the pork with the spices and drizzle with canola oil.
7
Sear the pork over direct heat on both sides until lightly golden brown and a crust has formed, about 5 minutes per side.
8
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.
9
Brush with the sauce every 10 minutes or so after the first 45 minutes.
10
Remove from the grill, loosely tent with foil and let rest 15 minutes before slicing.
11
You can either slice into individual chops, or slice the loin off the bones and thinly slice.
12
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.
13
Season with salt, pepper and honey.
14
Let cool to room temperature.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1/2 cup plus 4 teaspoons kosher salt, 1/2 cup light brown sugar, 1/4 cup yellow mustard seeds, 1/4 cup whole black peppercorns, and more.

Yes, Grilled Rack of Pork with Sherry Vinegar BBQ Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Rack of Pork with Sherry Vinegar BBQ Sauce

How did you like this recipe?

Frequently Asked Questions