Rack of Pork with Maple, Orange and Ginger Sauce

Ingredients

• 1 centre-cut, 6- to 8-rib rack of Quebec Nagano pork, 2 kg (4 lb.), bone-in, trimmed
• 2 c. à table 30 ml olive oil
• Salt and freshly ground pepper, to taste

Maple orange ginger BBQ sauce

• 1 tbsp. 15 ml olive oil
• 1 tbsp. 15 ml butter
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp. 15 ml grated fresh ginger
• 1/2 cup 125 ml Quebec maple liqueur (Réduit à l’érable Léo)
• 1 cup 250 ml maple syrup
• 3/4 cup 180 ml maple sugar
• 1/2 cup 125 ml ketchup
• 1 tbsp. 15 ml soy sauce
• Zest of 1 orange
• 1/2 tsp. 2,5 ml dried thyme
• 1/2 tsp. cayenne pepper, or more to taste
• Salt and freshly ground pepper, to taste

Warm Brussels sprouts and pancetta salad

• 8 cups 2 L Brussels sprouts, leaves separated
• 1 cup 250 ml pancetta, diced (or lardons)
• 3 shallots, sliced
• 3 tbsp. 45 ml olive oil
• 2 tbsp. 30 ml red wine vinegar