Honey glazed BBQ pork rack
- Total Time: 2 hours 45 minutes
- Yield: Serves 4
Ingredients
Scale
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
Instructions
- Preheat the BBQ or oven to 220 C. Line a baking dish with baking paper.
- Score the pork skin all over in a criss-cross, diamond pattern, taking care not to cut into the meat.
- To make the glaze, put the coconut sugar, brandy, apple cider vinegar, Blazed chili honey glaze, salt and cinnamon into a saucepan.
- Stir over a very low heat until you have a glossy syrup – about 5 minutes.
- Pour the glaze over the pork and marinate for 1 hour, turning every 15 minutes.
- Place pork in baking dish skin side up and place in hot oven.
- Cook for 20 minutes, remove from oven.
*Do not let the crackle burn! Let it blister and turn light gold colour. - Reduce oven to 180 C. or transfer to kettle BBQ.
- 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. - Remove from oven, rest for 10-15 minutes covered with tin foil to keep warm.
- Carefully carve rested meat.
- Prep Time: 90 mins
- Cook Time: 75 mins
- Category: Pork
- Method: BBQ
- Cuisine: Modern Australian
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