"Bone-in pork rack is one of my favorite things ever," says Cassidee Dabney, executive chef at The Barn at Blackberry Farm. "When you make the glaze, cook it down and strain out all the seeds so you have this sticky, unctuous mixture. When the pork fat hits it, it's magic."

Blackberry Farm
Recipe by Southern Living August 2017

Gallery

Credit: Photographer: Helen Norman; Prop Styling: Hargett Miller; Food Styling: Marian Cooper Cairns

Recipe Summary test

active:
1 hr 30 mins
total:
2 hrs
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together rosemary, oil, and garlic; rub mixture all over pork, and sprinkle with salt and pepper. Let stand at room temperature about 30 minutes.

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  • Preheat a charcoal grill to medium-high (about 450°F). When briquettes are covered in gray ash, push them to one side, and scatter hickory wood chunks over coals. Place pork, fat side down, on oiled grate directly over coals, and grill, covered, until browned, about 10 minutes. Turn pork, and move to side without coals. Grill pork, covered, 30 minutes, turning twice. Brush with Blackberry Glaze, and grill, covered, until a thermometer inserted in thickest portion of pork (away from bone) registers 145°F, about 25 minutes, turning and brushing with glaze twice. Remove pork from grill, and let rest about 10 minutes. Slice into chops, and serve immediately.

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