Glazed Québec pork rack & Bok Choy salad

Oven method

1. Preheat the oven to 400°F and place the rack at the centre of it.
2. Combine all the sauce ingredients in a bowl then set aside.
3. Season the pork rack.
4. Sear the rack  on all sides for 8 to 10 minutes
5. Lay the meat onto a baking sheet lined with aluminum foil. Baste the rack with a lot of sauce.
6. Cook in the oven for 40 minutes or until internal temperature reaches 160°F. Turn the meat over halfway through and then baste the other side with sauce again.
7. Remove the pork from the oven, cover with aluminum foil and set aside for 10 minutes.
8. Grease the Bok Choy, and cook over high heat in a large skillet for 2 to 3 minutes, then add them to the remaining salad ingredients. Serve with a few slices of pork drizzled with sauce.

Barbecue method

1. Preheat the barbecue to 500°F or to high-heat while lighting only half the barbecue.
2. Combine all the sauce ingredients in a bowl then set aside.
3. Season the pork rack.
4. Sear the rack all over for 8 to 10 minutes, on the warm part of the barbecue. Then lay the meat on a piece of aluminum foil, on the side that isn’t lit. Reduce the heat to 400°F.
5. Baste the rack with a lot of sauce. Cook for 40 minutes or until internal temperature reaches 160°F. Turn the meat over halfway through and then baste the other side with sauce again.
6. Remove the pork from the barbecue, cover with aluminum foil and set aside for 10 minutes.
7. Grease the Bok Choy, and cook over high heat for 3 to 4 minutes, then add them to the remaining salad ingredients. Serve with a few slices of pork drizzled with sauce.