BBQ Rack of Pork Chops

Here is another favorite BBQ recipe of mine, the sauce has allot of ingredients but it is so worth it. It is not easy to fine a rack of pork but just going to a local butcher and they will have one.

BBQ Rack of Pork Chops.

1 5 to 6lb rack of pork

6 peaches, chopped and pits removed, you can leave the skin on
2 large onions rough chopped
6 radishes, rough chopped
2 red peppers, chopped and seeded
1 to 1 1/2 inches of fresh ginger, pealed and chopped
1 to 1 1/2 inches of fresh horseradish, pealed and chopped
6 to 8 cloves of garlic
1 cup raw honey
1/2 cup of pecans, rough chopped
1/2 cup of Red wine vinegar
1/2 cup of Cilantro, chopped and stems removed
1/4 cup raw sugar or brown sugar
1/4 cup olive oil
1/4 cup soy sauce
4 to 6 sprigs of fresh oregano, leaves removed and chopped
4 to 6 sprigs of fresh thyme, leaves removed and chopped
1 table spoon of Chinese Five spice powder
Cayenne pepper to taste
Salt and pepper to taste

Directions

In the food processor place the pecans and pulse to mince, then add the onions, peppers, garlic, radishes, horseradish, ginger and the olive oil and pulse to chopped finely but not to puree. Once you have a paste, remove contains from the food processor and place in a large bowl.

Next add the peaches, sugar and honey to food processor and pulse to almost a puree. Pour into the same bowl with the other ingredients and stir to combine. The sauce will be a bit thick.

Now add the remaining ingredients, excluding the pork, and stir to combine.

Place a extra large zip lock bag into a baking pan, place rack of pork in bag. Next add the sauce to the bag covering pork. Make sure all parts have been coated. Seal bag and place pan in fridge for 6 to 8 hours. Its best over night.

Fire up the grill, you want a slow roast.

Remove pork from the bag and place on the grill, meat side down. It a nice char on this side, turn over, bone side down and raise the distance of the grill from the heat, baste the pork with the sauce, cover grill and slow roast the rack of pork. Re-baste the pork very 10 minutes. You want to slow roast the rack for about 1 1/2 hours to 2 hours, the internal temp should be 180 degrees.

Remove from grill cover and let rest before carving up the rack.

Note: with the remaining sauce left over I place it in a sauce pan bring to a boil for a few minutes then pour over rack right as it come off the grill and before covering to rest.

Enjoy Cooking