Reviews Add Rating & Review 6 Ratings 5 star values: 1 4 star values: 2 3 star values: 1 2 star values: 2 1 star values: 0
Back to Cider-Glazed Rack of Pork All Reviews for Cider-Glazed Rack of Pork - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 6002_091310_pork.jpg
Ingredients Ingredient Checklist 1 1/2 cups plus 1 teaspoon coarse salt 1 1/3 cups sugar 1 (4- to 5-pound) 5-bone rack of pork, frenched 1 teaspoon freshly ground pepper 3 cups apple cider 2 teaspoons apple cider vinegar 1/2 teaspoon paprika 1/2 teaspoon ground cumin 1 teaspoon chile powder
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 6002_091310_pork.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
6002_091310_pork.jpg
6002_091310_pork.jpg
Ingredients
Ingredients
- 1 1/2 cups plus 1 teaspoon coarse salt 1 1/3 cups sugar 1 (4- to 5-pound) 5-bone rack of pork, frenched 1 teaspoon freshly ground pepper 3 cups apple cider 2 teaspoons apple cider vinegar 1/2 teaspoon paprika 1/2 teaspoon ground cumin 1 teaspoon chile powder
Directions
Fill a large pot with 2 quarts water; add 1 1/2 cups salt and sugar. Bring to a boil over high heat and cook until salt and sugar are dissolved. Remove from heat and let brine cool completely.
Place pork in a large container and cover with brine. Transfer to refrigerator and let marinate for 45 minutes. Remove pork from brine and pat dry with paper towels.
Preheat oven to 425 degrees with rack in the center. Fit a roasting pan with a rack and set aside.
Season pork with remaining 1 teaspoon salt and 3/4 teaspoon freshly ground pepper. Place pork on rack and transfer to oven; cook until an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the pork, about 45 minutes.
Meanwhile, place cider in a medium saucepan over medium-high heat until reduced and turns into a dark golden-brown loose syrup, about 20 minutes. Remove from heat and add vinegar; stir to combine. Pour glaze into a small bowl and transfer to refrigerator; let cool.
In a small bowl, mix together paprika, cumin, remaining 1/2 teaspoon black pepper, and chile powder; set spice mixture aside.
Brush half of the glaze over pork and return to oven for 2 minutes more. Remove from oven and let stand for 15 minutes; brush with remaining glaze and sprinkle with spice mixture.
Cut the pork rack into chops by cutting between each set of bones; transfer chops to a large platter. If any glaze remains, add juices from pork to glaze and stir to combine; pour over chops and serve immediately.
Reviews
Add Rating & Review 6 Ratings 5 star values: 1 4 star values: 2 3 star values: 1 2 star values: 2 1 star values: 0
Reviews
Add Rating & Review 6 Ratings 5 star values: 1 4 star values: 2 3 star values: 1 2 star values: 2 1 star values: 0
Add Rating & Review
6 Ratings 5 star values: 1 4 star values: 2 3 star values: 1 2 star values: 2 1 star values: 0
6 Ratings 5 star values: 1 4 star values: 2 3 star values: 1 2 star values: 2 1 star values: 0
6 Ratings 5 star values: 1 4 star values: 2 3 star values: 1 2 star values: 2 1 star values: 0
5 star values: 1 4 star values: 2 3 star values: 1 2 star values: 2 1 star values: 0
All Reviews for Cider-Glazed Rack of Pork
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cider-Glazed Rack of Pork
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
