Honey Glazed BBQ Pork rack

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Honey glazed BBQ pork rack

  • Author: Samantha Gowing
  • Total Time: 2 hours 45 minutes
  • Yield: Serves 4



1.2kg, 4-point pork loin rack, scored, at room temp

40g brown sugar

2 tbsp brandy

1 tbsp apple cider vinegar

1 tbsp honey

Pinch salt

Pinch cinnamon



  1. Preheat the BBQ or oven to 220 C. Line a baking dish with baking paper.​
  2. Score the pork skin all over in a criss-cross, diamond pattern, taking care not to cut into the meat.
  3. To make the glaze, put the coconut sugar, brandy, apple cider vinegar, Blazed chili honey glaze, salt and cinnamon into a saucepan. ​
  4. Stir over a very low heat until you have a glossy syrup – about 5 minutes.​
  5. Pour the glaze over the pork and marinate for 1 hour, turning every 15 minutes.
  6. Place pork in baking dish skin side up and place in hot oven.
  7. Cook for 20 minutes, remove from oven.
    *Do not let the crackle burn! Let it blister and turn light gold colour.
  8. Reduce oven to 180 C. or transfer to kettle BBQ.
  9. Bake or BBQ (lid down) 45 – 60 minutes until cooked to 145 C. in the centre of the meat.
    *Use a meat thermometer for this important step.
  10. Remove from oven, rest for 10-15 minutes covered with tin foil to keep warm.
  11. Carefully carve rested meat.
  • Prep Time: 90 mins
  • Cook Time: 75 mins
  • Category: Pork
  • Method: BBQ
  • Cuisine: Modern Australian

Roast pork with gravy




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