Prep 25 mins
Cook 2 hrs 30 mins
I LUV bbq, but there are times when the weather here in WI doesn't want to co-operate & I can't grill or bbq outdoors. I came up with this on one of those "uncooperative" days. Turned out pretty good!!! Hope you try & like it, too!!! PLEEZ choose chops that have some fat on them...rib chops, preferred. I'll argue this with anyone, cuz fat adds flavor & helps keep the meat moist. NOTE: Cooking time does NOT include marinade time
- 6 thick pork rib chops, about 1/2 to 3/4 in. thick
- 1 (12 ounce) bottle Lawry's mesquite marinade
- 3⁄4 cup barbecue sauce (I use Sweet Baby Ray's original)
- 1⁄2 cup chili sauce
- 3 tablespoons soy sauce
- 1 tablespoon molasses
- 3 tablespoons light brown sugar
- 1 -2 tablespoon jack daniel's whiskey (optional)
- Place chops in a zip-lock bag…pour in marinade…close bag, removing as much air as possible. Marinade overnight.
- Next day, preheat oven to 325°.
- Remove chops & drain off excess marinade, but do NOT rinse.
- Select a 4-sided pan large enough to hold the chops & coat with cooking spray. Place chops in pan & cover pan tightly with foil.
- Bake for 2 hours.
- While chops are baking, mix together remaining ingredients EXCEPT THE WHISKEY, in a medium saucepan.
- Heat over med-high heat, stirring often until just starting to boil.
- Remove from heat & cover until needed.
- When chops are done baking, remove foil & drain off as much fat from pan as possible.
- Stir the Jack Daniel’s Whiskey into the sauce.
- Using tongs, dip each chop into the sauce & place back into pan.
- Return pan to oven & bake Uncovered for 15-20 minutes or until glaze has set.