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1.5 go 2.5 kg rack of pork, or 6 to 8 loin pork chops, each at least 1-in. thick
1/2 cup rum
1/2 tsp dried rosemary
1/2 tsp black pepper
2 cups up to 3 cups apple cider, or apple juice
A day before barbecuing, use a metal skewer to pierce pork all over so marinade will penetrate meat. Place pork in a large resealable bag or bowl that will snugly hold meat. Add rum. Crush rosemary and add to bag along with pepper. Add enough cider to just cover pork. Seal bag and place in a bowl. Refrigerate at least 6 hours or up to 24 hours, turning pork once.
Oil grill and preheat barbecue to medium-high heat. Pour out marinade and discard. Remove pork from bag and place bone-side down on grill. Cook with lid closed, turning occasionally, for 20 minutes per pound (500 g) of pork or until a thermometer inserted into thickest part of meat reads 160F (71C). If pork becomes too brown before it is done, place it on a thick mound of foil for remainder of cooking time. Serve pork with grilled vegetables. If cooking chops: Marinate as specified above and cook over medium heat, turning every 5 minutes, for 20 to 25 minutes or until meat is golden and slightly resistant when pressed.
Calories 198, Protein 23.6g, Carbohydrates 2.2g, Fat 9.7g, Sodium 56mg.
A rack of pork is a portion of choice meat from the rib section that hasn't been cut into chops. Not only does it require less tending than chops, it is also more succulent because less surface area of the meat is exposed to the grill's heat.