Reverse Seared Kurobuta Pork Rack with a Sweet Peach Sauce 

Reverse Seared Kurobuta Pork Rack with a Sweet Peach Sauce 

Do you want to eat like a daimyo? Or a samurai? Maybe ninjitsu is more your speed? Regardless, this Japanese-inspired Kurobuta Pork will have your guests karate chopping each other over the last ribs. Only invite guests with honor, because your hands will be full telling everyone there’s none left. The sweet peace sauce is the cherry on top of this dish, and adds a little yin to the ribs yang.

Tips / Suggestions

  • If you can’t get your hands on Kurobuta pork, a regular rack will work as well. I highly recommend spending the money on Kurobuta pork if you can. It really makes a difference and is extremely juicy. Also, it’s not as expensive as wagyu beef so the upcharge is not as bad.
  • Another way to use the sauce is to glaze the pork. Sear all sides first and then slow smoke until it’s finished cooking. During the last 15-30 minutes apply the sauce all over the rack and it will form a nice glaze.
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Reverse Seared Kurobuta Pork Rack with a Sweet Peach Sauce

Recipe by BacusBBQ


Prep time


Cooking time




Delicious Kurobuta bone-in pork rack slow smoked and finished with a high heat sear. Paired with an irresistible sweet peach sauce, you'll be in pork heaven.


  • 1 1 bone-in rack of Kurobuta pork

  • 1 cup 1 pork seasoning of choice

  • 3 tbsp 3 olive oil

  • Peach Sauce
  • 18 oz 18 jar of peach preserves

  • 2 2 nectarines, skinned and chopped

  • 1 tbsp 1 butter (unsalted)

  • 2 tbsp 2 vidalia onion finely chopped

  • 2 tbsp 2 brown sugar

  • 2 tbsp 2 worcestershire sauce


  • Take the rack of pork and score the fat cap. Coat the entire rack with olive oil and liberally apply the seasoning all over. If you need more than a cup to cover all sides, feel free to do so.
  • Heat your smoker / grill to 250 degrees F. Add wood of choice (I prefer apple or pecan). Place the rack on the smoker fat side up.
  • Heat a sauce pan on medium heat. Once hot, add the butter, After the butter has melted, add the vidalia onions and cook until soft (roughly 5 minutes). Add all other ingredients, mix, and bring to a boil. Then, reduce to a simmer for roughly 20 minutes, stirring frequently.
  • Once the pork has reached 135 degrees F internal, remove from the grill and turn it up to 550 degrees F. Add the rack back to the grill and sear all sides, which should take only a couple minutes. Once the internal temp has reached 145 degrees F remove from the grill and set aside to cool.
  • After 10 minutes of cooling, slice the rack into pork chops, top with some of the peach sauce, and dig in.

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