Everyone loves a nice rack. This Teriyaki Glazed Rack of Kurobuta Pork is pleasing to the eyes and the stomach. Don’t expect leftovers.
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Teriyaki Glazed Rack of Kurobuta Pork
Servings
8
servingsPrep time
20
minutesCooking time
2
hoursCalorieskcal
Bone-in rack of Kurobuta pork roasted and smothered in a delicious orange teriyaki glaze. Your guests will be clamoring for more.
Ingredients
1 1 rack of Kurobuta pork bone-in
4 tbsp 4 olive oil
1 cup 1 BBQ seasoning of choice
2 tbsp 2 sesame seeds
2 tbsp 2 green onions chopped (green end)
- Orange Teriyaki Glaze
1/2 cup 1/2 soy sauce
1/4 cup 1/4 brown sugar
1 tbsp 1 hot honey
2 tbsp 2 rice vinegar
1/2 tsp 1/2 ground ginger
1/2 tbsp 1/2 garlic powder
2 tbsp 2 corn starch
2 tbsp 2 water
1 tsp 1 sriracha
2 tbsp 2 orange marmalade
1/2 1/2 lime, juiced
Directions
- Take the rack of pork and remove the membrane. Trim any excess fat and then score the fat cap. Rub the olive oil all over the pork and coat all sides with the seasoning.
- Heat your grill indirect to 325 degrees F. Place the rack on the grill bone side down and begin cooking.
- While the pork cooks, mix all of the glaze ingredients in a sauce pot. Mix the water and corn starch together before adding to the sauce pot. Bring to a boil and then simmer for roughly 20 minutes, or until it reaches your desired consistency.
- When the pork reaches 135-140 degrees F internal, remove from the grill and let rest for 15 minutes. During the last 30 minutes of cooking, baste all sides of the pork with the teriyaki glaze.
- Top the pork with the sesame seeds / green onions, slice up, add some more glaze (if desired), and dig in.
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