Mohamed Shili This grilled rack of pork is juicy, flavorful, and coated in a smoky spice rub. It’s slow-cooked on the grill and brushed with a tangy sherry vinegar BBQ sauce, making it the perfect dish for a backyard cookout.
Ingredients Needed:
- 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
Sherry Vinegar BBQ Sauce:
- 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
How To Make Grilled Rack of Pork with Sherry Vinegar BBQ Sauce?
- Brine the Pork: In a large bowl, mix water, salt, brown sugar, mustard seeds, peppercorns, thyme, and onion. Submerge the pork, cover, and refrigerate for at least 4 hours or up to 12 hours for the best flavor.
- Prepare the Grill: Take the pork out of the brine 30 minutes before cooking, rinse under cold water, and pat dry. Let it sit at room temperature. Preheat a charcoal grill with both direct and indirect heat zones (the indirect side should reach about 375°F.
- Season the Pork: In a bowl, mix paprika, cumin, mustard, fennel, salt, and black pepper. Rub the spice blend all over the pork, then drizzle with canola oil.
- Grill the Pork: Sear the pork over direct heat for 5 minutes per side until golden brown. Move it to indirect heat and cook for 1 hour and 15 minutes, brushing with Sherry Vinegar BBQ Sauce every 10 minutes after the first 45 minutes. Cook until the internal temperature reaches 145°F.
- Rest and Slice: Remove the pork from the grill, tender it with foil, and let it rest for 15 minutes. Slice into individual chops or remove the loin from the bones and slice thinly.
- Make the BBQ Sauce: In a saucepan, combine ketchup, vinegar, chicken stock, brown sugar, mustard, paprika, and thyme. Simmer over medium heat until reduced by half. Season with salt, pepper, and honey to taste, then let cool before serving.
Recipe Tips:
- Brine for Juicy Pork: Brining is the secret to making the pork tender and full of flavor. Make sure to let it soak for at least 4 hours (or up to 12 hours) to keep it from drying out when grilled.
- Pat Dry Before Seasoning: After taking the pork out of the brine, rinse and pat it completely dry with paper towels. This helps the spice rub stick better and creates a nice crust when grilling.
- Control the Grill Temperature: Keep the indirect heat side of the grill at 375°F. If the heat is too high, the outside will burn before the inside is cooked. Use a thermometer to check the grill’s temperature.
- Don’t Skip the Resting Time: After grilling, let the pork rest for 15 minutes before slicing. This keeps the juices inside, making the meat more tender and flavorful.
- Baste at the Right Time: Start brushing the Sherry Vinegar BBQ Sauce on the pork after 45 minutes of cooking. If you add it too early, the sugar in the sauce may burn instead of caramelizing nicely.
How To Store & Reheat Leftovers?
- Refrigerate: Let the Grilled Rack of Pork cool down first. Then, put it in a sealed container and store it in the fridge for up to 3 days.
- Freeze: After cooling, wrap the pork well in plastic wrap and place it in a freezer-safe bag. Freeze for up to 3 months.
- Reheat: Heat a skillet over medium-low heat, add a little oil, and warm the pork for about 3–5 minutes on each side, flipping occasionally.
Nutrition Facts:
- Calories: 450 kcal
- Total Fat: 25g
- Saturated Fat: 8g
- Cholesterol: 120mg
- Sodium: 800mg
- Potassium: 500mg
- Total Carbohydrate: 15g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 40g
Try More Bobby Flay Recipes:
- Bobby Flay Pulled Pork with Black Pepper Vinegar
- Smoked Ribs with Carolina-Style BBQ Sauce
- Grilled Wahoo With Tomato Sauce
Grilled Rack of Pork with Sherry Vinegar BBQ Sauce
Description
This grilled rack of pork is juicy, flavorful, and coated in a smoky spice rub. It’s slow-cooked on the grill and brushed with a tangy sherry vinegar BBQ sauce, making it the perfect dish for a backyard cookout.
Ingredients
Sherry Vinegar BBQ Sauce:
Instructions
- Brine the Pork: In a large bowl, mix water, salt, brown sugar, mustard seeds, peppercorns, thyme, and onion. Submerge the pork, cover, and refrigerate for at least 4 hours or up to 12 hours for the best flavor.
- Prepare the Grill: Take the pork out of the brine 30 minutes before cooking, rinse under cold water, and pat dry. Let it sit at room temperature. Preheat a charcoal grill with both direct and indirect heat zones (the indirect side should reach about 375°F.
- Season the Pork: In a bowl, mix paprika, cumin, mustard, fennel, salt, and black pepper. Rub the spice blend all over the pork, then drizzle with canola oil.
- Grill the Pork: Sear the pork over direct heat for 5 minutes per side until golden brown. Move it to indirect heat and cook for 1 hour and 15 minutes, brushing with Sherry Vinegar BBQ Sauce every 10 minutes after the first 45 minutes. Cook until the internal temperature reaches 145°F.
- Rest and Slice: Remove the pork from the grill, tender it with foil, and let it rest for 15 minutes. Slice into individual chops or remove the loin from the bones and slice thinly.
- Make the BBQ Sauce: In a saucepan, combine ketchup, vinegar, chicken stock, brown sugar, mustard, paprika, and thyme. Simmer over medium heat until reduced by half. Season with salt, pepper, and honey to taste, then let cool before serving.
Notes
- Brine for Juicy Pork: Brining is the secret to making the pork tender and full of flavor. Make sure to let it soak for at least 4 hours (or up to 12 hours) to keep it from drying out when grilled.
- Pat Dry Before Seasoning: After taking the pork out of the brine, rinse and pat it completely dry with paper towels. This helps the spice rub stick better and creates a nice crust when grilling.
- Control the Grill Temperature: Keep the indirect heat side of the grill at 375°F. If the heat is too high, the outside will burn before the inside is cooked. Use a thermometer to check the grill’s temperature.
- Don’t Skip the Resting Time: After grilling, let the pork rest for 15 minutes before slicing. This keeps the juices inside, making the meat more tender and flavorful.
- Baste at the Right Time: Start brushing the Sherry Vinegar BBQ Sauce on the pork after 45 minutes of cooking. If you add it too early, the sugar in the sauce may burn instead of caramelizing nicely.
Grilled Rack of Pork with Sherry Vinegar BBQ Sauce