Grilled Rack Of Pork With Sherry Vinegar Bbq Sauce Food

GRILLED JERK RACK OF PORK

Steps:

• For the brine and pork: Bring 12 cups water, the salt, brown sugar, thyme, allspice, peppercorns, cloves, cinnamon sticks, ginger, bay leaves, garlic and onions to a simmer in a large stockpot and cook until the sugar and salt is dissolved. Let cool completely.
• Submerge the pork in the brine by placing a plate on top, cover with plastic and refrigerate for at least 12 hours and up to 24 hours.
• Remove the pork from the brine, rinse well with cold water and pat dry. Place on a rack set over a baking sheet in the refrigerator for 1 hour. Remove from the refrigerator 30 minutes before cooking.
• For the spice mixture: Combine the coriander, ginger, brown sugar, garlic powder, habanero powder, onion powder, black pepper, thyme, allspice, cinnamon and cloves in a small bowl. Brush the pork rack with the canola oil and rub with the spice mixture.
• Prepare the ceramic cooker: Add the hot charcoal to the cooker, and put on the grill rack. When the grill rack is hot, put on the pork fat-side down and cook until slightly charred. Now remove the pork and the grill rack, scatter the soaked wood chips over the hot charcoal, put on the ceramic plate and the grill rack and return the pork to the grill rack seared-side up. Close the cooker and adjust it to maintain a temperature of 325 degrees F. Cook the pork until a meat thermometer registers 140 degrees F, 75 to 90 minutes. Rest 10 minutes before carving into chops.

GRILLED RACK OF PORK WITH CABBAGE

Steps:

• Start a day ahead: Season the pork liberally with salt, cover and refrigerate overnight.
• Make the pickled vegetables a day ahead, too: Bring a pot of salted water to a boil. Add the carrots and celery root and cook until just wilted, about 1 minute. Drain and run under cold water. Bring the vinegar, garlic, jalapeno, bay leaf, dill, sugar, 1 tablespoon salt and 3/4 cup water to a boil in a saucepan. Remove from the heat and add the carrots and celery root. Let cool, then transfer the vegetables and liquid to a container and refrigerate overnight.
• The next day, make the cabbage: Heat 2 tablespoons olive oil in a pot over medium-high heat. Add the onion and 1/2 teaspoon salt; cook, stirring, until softened, 5 minutes. Add the cabbage and cider and cook, stirring, until the cabbage is crisp-tender, 10 to 15 minutes.
• Drain the pickled carrots and celery root; discard the garlic, jalapeno, bay leaf and dill. Add the pickled vegetables to the cabbage and cook 2 minutes. Remove from the heat, stir in the mustard and season with salt. Let cool.
• Remove the pork from the refrigerator and let stand 30 minutes. Preheat a grill to high and allow the grate to get hot (on a charcoal grill, spread the coals over half the grill; on a gas grill, preheat the burners on one side).
• Brush the pork with the remaining 2 tablespoons olive oil. Grill directly over the heat, turning to sear on all sides, about 15 minutes. Move to the cooler side of the grill, cover and cook until a thermometer inserted into the thickest part registers 145 degrees F, 45 minutes to 1 hour. Let the pork rest 5 to 10 minutes, then slice into chops and serve with the cabbage.

PORK CHOPS WITH SHERRY VINEGAR SAUCE

Steps:

• Preheat the oven to 425 degrees F.
• Pat the pork chops dry with paper towels and season on both sides with salt and pepper. Place a heavy saute pan over high heat. When the pan is hot, add the oil and 1 tablespoon butter to the pan and swirl to coat the pan evenly. Add the pork chop to the pan and sear for 2 to 3 minutes on the first side. The chops will turn golden brown as the natural sugars in the pork caramelize and create a nice crust. Turn the chops and sear on the second side for 1 minute. Transfer to the oven and cook to desired doneness. It should take about 10 to 12 minutes in the oven for the pork to be just cooked through and juicy.
• Remove the pork from the oven and place the pork chops on a plate to rest while you make the sauce. Loosely cover with foil. Remove the excess fat from the pan and return the pan to the burner. Turn the heat to medium high. Carefully deglaze the pan with the sherry vinegar and sherry and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add the veal stock and barbecue sauce and bring to a boil. Reduce the heat to a simmer and reduce until slightly thickened, about 4 minutes. Whisk in the Dijon mustard and the remaining 1 tablespoon butter and whisk to combine. Garnish with chopped tomatoes and minced chives.
• Serve the pork with the sauce.

DRY RUBBED RIBS WITH VINEGAR BBQ SAUCE

Steps:

• Combine all of the ingredients in a small jar or bowl.
• Coat the ribs generously with the rub and refrigerate it for at least 12 hours. It will be better if refrigerated for 24 hours.
• Preheat the oven to 300 degrees F.
• Arrange the ribs on a sheet pan. Pour 1 beer into the bottom of the pan and cover the pan with foil, trying not to have the foil touch the meat. Put the ribs in the preheated oven and roast for 2 hours. Check the ribs after 1 hour and turn them over. Add more beer, if needed. Rotate the pan.
• After 2 hours, remove the foil and roast for 30 minutes more. Remove from the oven and cool.
• Sauce: (This can be done while the ribs are roasting.)
• Combine all of the ingredients in a saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. The sauce will not be thick but it should be a homogeneous mixture and very well flavored. Turn off the heat and let cool.
• Preheat the grill to a medium-high heat.
• Arrange the ribs, meat side down, on the grill and grill until they start to get a little brown and charred, then brush with the sauce. Turn the ribs over, brush with the sauce and grill for 4 to 5 minutes. Brush with the sauce and again turn the ribs over. Grill for another 4 to 5 minutes. At this point the ribs should be nicely browned and really well flavored. Remove them from the grill to a cutting board. Cut the ribs apart and arrange on a serving platter. Serve with lots of napkins.