The Rack or Pork Chop is the equivalent to the Carré de Cordero and the Rib de Res
The cut originates from the rib area, so it contains a bit more fat and a richer saboe.
Ingredients for a perfect marinade;
A glass of Brandy (can be substituted for white wine)
Half a glass of olive oil
Pink pepper (can be substituted for white pepper or black pepper)
Brown sugar to taste
Lime juice
Lemon juice
_ Tangerine or orange juice
Cardamom
grated ginger
Fresh rosemary (can be substituted for rosemary in a pot)

The temperature of the barbecue has to be constant at 180 degrees Celsius throughout the roast

The optimal temperature to remove the pork is when the interior reaches 70-75 degrees Celsius.