Western Tennessee-style Bone-in Pork Rib Chops
6 bone-in pork rib or T-bone chops (10 ounces each), at least 1 inch thick
3 tablespoons molasses
1 tablespoon white vinegar
1 tablespoon yellow mustard
1 tablespoon light brown sugar
2 teaspoons Worcestershire sauce
teaspoon kosher salt
teaspoon hot sauce
teaspoon granulated garlic
Ground black pepper
2 teaspoons ground black pepper
teaspoons light brown sugar
teaspoons kosher salt
1 teaspoon mustard powder
1 teaspoon granulated garlic
1 teaspoon granulated onion
Pinch of cayenne
Remove the pork chops from the refrigerator and let sit at room temperature for at least 30 minutes.
For the sauce: In a medium saucepan over medium, whisk together the ketchup, molasses, vinegar, mustard, brown sugar, Worcestershire sauce, salt, hot sauce, garlic, pepper and water. Bring to a boil, then reduce the heat and simmer for 10 minutes or until slightly thickened, stirring occasionally. Remove from the heat and set aside.
For the rub: In a small bowl mix together the pepper, paprika, brown sugar, salt, mustard powder, garlic, onion and cayenne.
Lightly brush each chop on all sides with a bit of canola oil, then sprinkle them liberally with the rub, massaging the mixture into the meat. Set aside.
Oil the grill racks. Heat the grill using all burners set on high and with the lid closed for 10-12 minutes.
Place the chops on the grill, close the lid and cook 5-7 minutes. Turn the chops. Pour some of the sauce into a second bowl and use it to brush the chops. Cook for another 7-8 minutes, or until the chops are firm to the touch and an instant thermometer inserted at the center reads 155 degrees.
Remove the chops from the grill and let rest for about 5 minutes. Serve with the remaining sauce.
@Recipe nutrition:Nutrition values per serving: 483 calories, 27 g fat (8 g saturated), 18 g carbohydrates, 1 g fiber, 41 g protein, 1 g fiber; 115 mg cholesterol, 1,017 mg sodium.
Adapted from "Grillin' with Gas" by Fred Thompson (2009 The Taunton Press)