On 3/13/11 10:17 AM, Zz Yzx wrote:
> Last weekend I saw it there. Never heard of it before though.
>
> ~$23- $24 for a rack. Looks like a rack of lamb only bigger and
> meatier. Looked pretty damn tasty.
>
> The directions on the package say to grill it to make aesthetic grill
> marks, then bake/roast in oven to doneness. More info given on
> presentation than preparation.
>
> There's 2-3 recipes on Epicurious for it.
>
> Anybody here tried it? Recommendations?
>
> -Zz


Try this for rack of pork, it is 'da bomb!
I'll have to take a pix next time I do one !!


Roast Rack of Pork with Caramelized Maple Onions

6 servings

Ingredients

* 1 (5-1/2-pound) pork rack with 8 bones attached
* Salt and black pepper
* 2-3 ounces olive oil
* 4 yellow onions, sliced
* 1-1/2-inch fresh ginger, crushed
* 1 tablespoon cinnamon
* 1 star anise (optional)
* 4 tablespoons sweet unsalted butter
* 1/2 cup maple syrup
* 4 cups apple cider

Directions

Season both sides of rack with salt and pepper 20 minutes before
cooking. Sear in heavy saute pan with olive oil until rack is well
caramelized.
Set aside on plate. Preheat oven to 350 degrees F.

In same pan, add sliced onions, ginger, cinnamon, star anise and butter.
Slowly cook until onions are well caramelized. Add maple syrup and cook
for 2 minutes.

Deglaze with cider, adjust salt and pepper to taste and reduce until a
glaze forms. Completely cover rack with half of onion compote. Transfer
to roasting pan and place in oven. Cook at 20 minutes per pound or until
internal temperature is 145 degrees F. Halfway through cooking time,
spoon over remaining half of onion compote. Remove from oven and let
rest for 10 minutes before slicing. Discard the ginger and star anise.

Paul Mann