Tracy's Rib Rack Barbecue 5.000

Bill O'Leary

Jul 4, 2007

This features a cut that Willow chef Tracy O'Grady developed after years of experimenting: basically a small, frenched rack of pork. She came up with this grilling recipe for us.

The cut is not yet locally available; the special racks can be ordered at $7.99 per pound from Arrowhead Game Meats in Holt, Mo.; to order, contact Paradise Locker Meats at 816-370-6328. You can also try this recipe with thick-cut pork chops, which will cook more quickly; watch the internal temperature carefully to avoid overcooking.

She recommends serving the rib racks with grilled corn, grilled potatoes, extra barbecue sauce at the table and watermelon for dessert.

Servings: 5
  • For the marinade
  • 3/4 cup red wine vinegar
  • 3/4 cup water
  • 2 tablespoons olive oil
  • 10 medium cloves garlic, smashed
  • 1/8 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1 package two-bone special pork rib racks, such as Tracy's Rib Rack cut (5 pieces, 3 to 3 1/2 pounds; see headnote)
  • For the barbecue sauce
  • 1 cup ketchup
  • 1 cup water
  • 1/2 cup cider vinegar
  • 1/3 cup Worcestershire sauce
  • 1/4 cup Dijon-style mustard
  • 1/4 cup unsalted butter, melted
  • 1/4 cup light brown sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon hot pepper sauce, such as Tabasco brand
  • 1/2 teaspoon kosher salt


For the marinade: Combine the vinegar, water, oil, garlic, oregano and salt. Pour over the pork and marinate for 6 to 24 hours.

For the barbecue sauce: Combine the ingredients in a medium saucepan over medium-high heat, mixing well. Bring to a boil, then reduce the heat to low and cook for about 1 hour, until the sauce has reduced to 3 cups.

When ready to cook, prepare the grill. If using a gas grill, heat it to medium-high. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under half the cooking area for direct heat. Oil the grate.

Remove the rib racks from the marinade and blot dry with paper towels; discard the marinade. Grill the rib racks for about 15 minutes, turning as necessary. Move the pork to an area of the grill that is not as hot; cook for 15 minutes, basting the pork with the barbecue sauce. The pork must reach an internal temperature of 135 degrees. Transfer the racks to a cutting board for 10 to 15 minutes. Cut each rack into 2 chop pieces. Serve immediately.

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Recipe Source

From chef Tracy O'Grady at Willow in Arlington.

Tested by Jill Grisco.

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