Pork Rib Chops with Memphis Dry Rub and Sassy BBQ Sauce
Karolyn Wilhelmsen
ingredients
- Sauce:
- 1/2 cup ketchup
- 2 tbs molasses
- 1 tbs white wine vinegar
- 1 tbs Dijon Mustard
- 1 tbs light brown
- 1 tsp Worcestershire Sauce
- 1/2 tsp Kosher Salt
- 1/4 tsp Tabasco sauce
- 1/4 teaspoon granulated garlic
- 1/4 tsp pepper
- Rub:
- 1 1/2 Tsp whole black pepper corns (I just used pepper)
- 1 1/2 tsp mustard seed
- 1 1/2 tsp paprika
- 1 1/2 tsp light brown sugar
- 1 1/2 tsp kosher salt
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1/4 tsp ground cayenne pepper
- 6 bone in pork rib chops, 10 to 12 ounces each and about 1 inch thick
- Canola Oil
directions
- 1
To make the sauce: In a small heavy bottom saucepan, whisk the sauce ingredients with 1/2 cup water. Bring to boil over med heat, then reduce the heat and simmer for 10 minutes, stirring occasionally.
- 2
To make the rub: In a spice grinder, pulse the peppercorns and 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 temp for 20 to 30 min. 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 Med 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 min. Serve with warm sauce on the side.
Source: Gini (The Weber Grill Book)
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