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Pork Rib Chops with Memphis Dry Rub and Sassy Barbecue Sauce

Source of Recipe

David


List of Ingredients

Pork Rib Chops with Memphis Dry Rub and Sassy Barbecue Sauce


Sauce
1/2 cup ketchup
2 tablespoons molasses
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon light brown sugar
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon Tabasco® sauce
1/4 teaspoon granulated garlic
1/4 teaspoon freshly ground black pepper

Rub
1-1/2 teaspoons whole black peppercorns
1-1/2 teaspoons mustard seed
1-1/2 teaspoons paprika
1-1/2 teaspoons light brown sugar
1-1/2 teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1/4 teaspoon ground cayenne pepper

6 bone-in pork rib chops, 10 to 12 oz each and about 1" thick
Canola oil




Recipe

1. In a small heavy-bottom saucepan, whisk the sauce ingredients with
1/2 cup water. Bring to boil over medium heat, then reduce the heat
and simmer for 10 minutes, stirring occasionally.

2. In a spice grinder, pulse the peppercorns and the mustard seed
until coarsely ground. Place in a small bowl and add the remaining rub
ingredients, mixing well.

3. Allow the chops to stand at room temperature for 20 to 30 minutes
before grilling. Lightly brush or spray the chops on both sides with
oil and season with the rub, pressing the spices into the meat. Grill
over direct medium heat until barely pink in the center of the meat, 8
to 10 minutes, turning once. Remove from the grill and let rest for 3
to 5 minutes. Serve warm with the sauce on the side.