Honey Glazed BBQ Pork rack

Here’s a man-sized BBQ idea, featuring Bangalow sweet pork. Use a robust honey that will survive the intense heat from the BBQ. Be careful not to let it burn! I’ve used a four point pork rack from Trevor Mead Quality Meats which will feed four hungry folk with a big chop each or no doubt up to six – if you’re keen to share. Enjoy, Sammy.

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Honey Glazed BBQ Pork rack

  • Author: Samantha Gowing
  • Total Time: 0 hours
  • Yield: Serves 4


Units Scale

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

Honey glaze

40g coconut 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.​

  1. Score the pork skin all over in a criss-cross, diamond pattern, taking care not to cut into the meat.

  1. 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.​


  1. Pour the glaze over the pork and marinate for 1 hour, turning every

15 minutes.

  1. Place pork in baking dish skin side up and place in hot oven.

  1. Cook for 20 minutes, remove from oven.
    *Do not let the crackle burn! Let it blister and turn light gold colour.

  1. Reduce oven to 180 C. or transfer to kettle BBQ.

  1. 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.

  1. Remove from oven, rest for 10-15 minutes covered with tin foil to keep warm.

  1. Carefully carve rested meat.




  • Prep Time: Prep 30 minutes + Marinate 1 hour 
  • Cook Time: Cook 1 hour + Rest 15 minutes

Roast pork with gravy

Gluten Free Christmas Cake



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