Here is another favorite BBQ recipe of mine, the sauce has a lot of ingredients but it is so worth it. It is not easy to find a rack of pork, bone-in, at most local supermarkets you will need to go to your local butcher and they will have one.
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, peeled and chopped
1 to 1 1/2 inches of fresh horseradish, peeled 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 tablespoon 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 the 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 an 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 the fridge for 6 to 8 hours. Its best overnight.
Fire up the grill, you want a slow roast.
Remove pork from the bag and place it on the grill, meat side down. Pour the sauce out into a bowl. Once it has a nice char on the meat, 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 every 10 to 20 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 leftover I place it in a saucepan bring to a boil for a few minutes then pour over rack right as it comes off the grill and before covering to rest.
Enjoy Cooking