Glazed Spice-Crusted Rack of Pork

Glazed Spice-Crusted Rack of Pork
  • 4 servings
  • 0:20 Preparation
  • 0:40 Cooking
  • 1:10 Total Time

Ingredients

Add all
  • 2 tsp.
    (10 mL)

    dry oregano

  • 1/2 tsp.
    (2 mL)

    salt

  • 1/4 tsp.
    (1 mL)

    garlic salt

  • 1/4 tsp.
    (1 mL)

    freshly ground pepper

  • 1/4 tsp.
    (1 mL)

    ground allspice

  • 1 pinch

    cayenne pepper

  • 1

    rack of pork (4-6 ribs)

  • 1 Tbsp.
    (15 mL)

    extra-virgin olive oil

  • 1/4 cup
    (60 mL)

    plum preserves or apple jelly, melted

Preparation

In a small bowl, mix oregano, salt, garlic salt, pepper, allspice and Cayenne pepper together.

Barbecue roasting:

Preheat barbecue to medium.

Brush pork with oil, then coat with spice mixture.

Place the rack of pork on the oiled grill and brown on all sides.

Close the lid and cook with indirect heat until a meat thermometer inserted in the centre of the roast reads 160°F (70°C).

Brush pork with preserves 10 minutes before end of cooking. Remove to a cutting board, cover with foil and let stand 10 minutes before slicing into chops with a sharp knife.

Oven roasting:

Preheat oven to 325°F (160°C).

Brush pork with oil, then coat with spice mixture.

Brown pork on all sides in an ovenproof skillet, then roast bone-side under.

Roast for 40 - 60 minutes or until a meat thermometer inserted in the centre reads 160°F (70°C).

Brush pork with preserves 10 minutes before end of cooking.

Remove to a cutting board, cover with foil and let stand 10 minutes before slicing into chops with a sharp knife.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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