Grilled Rack of Pork with Sherry Vinegar BBQ Sauce

Ingredients

• 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, recipe follows
• 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

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag