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Ingredients
- 30 ml (2 tbsp) vegetable oil
- 30 ml (2 tbsp) soy sauce
- 45 ml (3 tbsp) honey (+ a dash for the final touch)
- 45 ml (3 tbsp) balsamic vinegar
- 10 ml (2 tsp) hoisin sauce
- 2 garlic cloves, minced
- 20 ml (2 tsp) fresh ginger, grated
- 5 ml (1 tsp) Chinese five-spice mix
- 1 rack of pork, about 1 kg to 1.5 kg (2 to 3 lb) with 4 to 5 ribs, pared and bones cleaned by the butcher
Preparation
- In a large bowl, combine all the ingredients except the pork.
- Add the rack of pork.
- Refrigerate for 6 to 8 hours, flipping the pork in the marinade several times.
- Preheat the barbecue to maximum heat (or the oven to 180°C [375°F]).
- Remove the pork from the marinade.
- On the grill of the barbecue (or in a skillet over high heat), brown the meat on each side.
- Switch off one of the barbecue burners and place the meat on that side to cook with indirect heat (or place the meat in a roasting pan and cook in the oven).
- Cook for 50 to 60 minutes.
- Brush the rack regularly with marinade while cooking.
- To check the doneness, pierce the meat, next to the bone with the tip of a fork or skewer - the cooking juice must run clear.
- The rack of pork may be served slightly pink and juicy.
- Cut each serving to include a bone.
- Top with a dash of honey.
- Serve with steamed vegetables.
Tip:
You can make your own five-spice mix, by blending together equal parts of the following spices: Sichuan pepper, star anise, cinnamon, fennel seeds, ground cloves.
