Ingredients
For the Pork:
- 4- rib Campo Grande Iberico Pork rack cut into 2-rib portions
- 2 tablespoon dry rub paprika, garlic powder, onion powder, brown sugar, salt, pepper
- Kosher salt to taste
- Avocado oil
For the Bourbon Peach Glaze:
- 2 ripe peaches pitted and quartered
- 2 tablespoon bourbon
- ¼ cup apple cider vinegar
- 1 cup water
Method
Prep the Pork:
- Pat pork dry and season with kosher salt and dry rub mixture.
- Cover and refrigerate overnight. Remove from fridge 1 hour before cooking to bring to room temp.
Make the Peach Glaze:
- In a medium saucepan, combine peaches, bourbon, vinegar, and water.
- Simmer over medium heat for 10 minutes, adding more water as needed to keep peaches submerged.
- Blend until smooth, then return to the pan and simmer until napé consistency (thick enough to coat the back of a spoon). Set aside.
Sear + Roast the Pork:
- Preheat oven to 400°F.
- Heat a cast iron pan over medium-high with a drizzle of avocado oil.
- Sear pork on all sides until deep golden brown.
- Transfer to oven and cook until internal temp reaches 120°F.
Glaze + Finish:
- Remove pork from oven and rest for 10 minutes.
- Brush generously with peach glaze.
- Return to oven and roast until internal temp reaches 145°F.
- Rest briefly before serving.