The pork rack is a choice cut for cooking on the plancha brazier. Thanks to its generosity and natural marbling, it develops a tasty crust while retaining tender and juicy meat. Paired with a homemade barbecue sauce with red fruits, this dish offers a perfect balance between smoky flavours, sweetness, and slight acidity.
An ideal recipe to impress your guests during a meal at the brazier.
NECESSARY EQUIPMENT
- Un brasero plancha COEO
- A cooking grill
- A cast iron casserole
- Une spatule inox
- An immersion blender
- A cooking probe (optional but recommended)
- A cutting and serving board
Number of people : 4
Preparation time : 15 minutes
Cooking time : 35 to 40 minutes
Resting time : 5 minutes
INGREDIENTS
For the pork rack
- 1 pork rack of 6 ribs
- 2 tablespoons of coarse salt
- 2 tablespoons of peanut oil
- 1 bunch of fresh parsley
- Chili powder (optional)
For the red fruit barbecue sauce
- 1 yellow onion
- 3 cloves of garlic
- 1 tbsp of peanut oil
- 100 g of tomato paste
- 200 g of mixed red fruits
- 1 tsp of smoked paprika
- 1 pinch of cayenne pepper
- 6 tbsp of Worcestershire sauce
- 2 tbsp of apple cider vinegar
- 50 g of honey
- 50 ml of water
- Salt and pepper
PREPARATION
Light your fire pit and set up a grill above the hearth to enjoy the first smoke from the wood.
Season the pork rack with coarse salt and then place it on the grill for about 10 minutes. Turn it regularly to give it a slight colour and characteristic smoky flavour.
Meanwhile, prepare the barbecue sauce.
In a pot placed on a hot area of the fire pit, sauté the chopped onion and minced garlic with the peanut oil for a few minutes.
Then add the tomato paste and continue cooking for 2 minutes while stirring.
Incorporate the red fruits, smoked paprika, cayenne pepper, Worcestershire sauce, apple cider vinegar, honey, and water. Mix thoroughly and then let simmer for 15 minutes.
When the fruits are well cooked and the sauce has slightly thickened, blend everything until you achieve a smooth and homogeneous texture.
Remove the grill and lightly oil the plate of the fire pit.
Place the pork rack on a medium heat area and continue cooking for about 25 minutes. Turn the meat regularly to ensure even cooking.
For an optimal result, monitor the internal temperature which should reach around 65°C.
During the last minutes of cooking, generously brush the pork rack with the red fruit barbecue sauce to create a shiny and indulgent glaze.
Once the meat is cooked, let it rest for 5 minutes before carving between the ribs.
Sprinkle with freshly chopped parsley and serve immediately with the remaining sauce.
WHY COOK A PORK RACK ON A PLANCHA BRAZIER?
The plancha brazier allows for the combination of several cooking methods on the same setup. The meat first benefits from the aromas of the wood fire before finishing its cooking on the hot plate.
This method provides a beautiful exterior colour while retaining the tenderness of the pork. Paired with a homemade red fruit barbecue sauce, it offers a result worthy of the best outdoor cooking tables.
COOKING TIPS
- Use a cooking probe to precisely monitor the internal temperature.
- Avoid overly intense direct flames that could burn the outside of the meat.
- Always let the pork rack rest before carving to retain all its juices.
- Brush the sauce only at the end of cooking to prevent it from caramelising too quickly.
FOOD AND DRINK PAIRING
This pork rack pairs perfectly with:
- Roasted new potatoes
- Grilled asparagus on the brazier
- Sweet potato mash
- Roasted corn
- Seasonal vegetables on the plancha
For drinks, opt for a fruity red wine, a craft amber beer, or a dry cider.
COEO TIP
Prepare the red fruit barbecue sauce the day before. The flavours will have time to develop and will complement the meat even better during tasting.
FAQ: PORK RACK ON THE PLANCHA
What is the core temperature for a pork rack?
A temperature between 63°C and 65°C ensures tender and juicy meat.
Can the sauce be prepared in advance?
Yes, it can be stored for up to 48 hours in the refrigerator.
Which red fruits to use?
Raspberries, blackberries, blueberries, currants or a mix of frozen red fruits.
Can you cook only on the plancha?
Yes, but the grilling phase adds an extra layer of smoky flavours.
How long should the meat rest?
Allow about 5 minutes before carving.
