Randy's Oven Baked BBQ Pork Chops

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

• Ready In: 2 hrs 55 mins
• Serves: 6
• Yields: 6 chops

Ingredients

• 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)

Directions

1. Place chops in a zip-lock bag…pour in marinade…close bag, removing as much air as possible. Marinade overnight.
2. Next day, preheat oven to 325°.
3. Remove chops & drain off excess marinade, but do NOT rinse.
4. Select a 4-sided pan large enough to hold the chops & coat with cooking spray. Place chops in pan & cover pan tightly with foil.
5. Bake for 2 hours.
6. While chops are baking, mix together remaining ingredients EXCEPT THE WHISKEY, in a medium saucepan.
7. Heat over med-high heat, stirring often until just starting to boil.
8. Remove from heat & cover until needed.
9. When chops are done baking, remove foil & drain off as much fat from pan as possible.
10. Stir the Jack Daniel’s Whiskey into the sauce.
11. Using tongs, dip each chop into the sauce & place back into pan.
12. Return pan to oven & bake Uncovered for 15-20 minutes or until glaze has set.