Grilled Pork Chops with Barbecue Sauce

In the middle of summer, it’s time to make the most of the outdoors! And this recipe symbolizes all that is pleasant when the weather is hot: almost no preparation, a marinade (just the word “marinade” sounds summery!), meat that cooks up smelling divine and, if you want, a barbecue finish! These pork ribs are perfect with a coleslaw salad (recipe HERE) and a dazzling sunshine. But thanks to the magic of the kitchen, we can make them with any weather because I suggest you also bake them in the oven which gives a superb result! 

For the sauce, I did as I felt like it, weighing the ingredients in spite of everything, to offer you my recipe. Don’t hesitate to leave in the comments, your little extra tips. Anyway, I have lots of variations of ribs recipes to propose… To be continued!

To be made the day before.

Bring water to a boil in a pot, then place the ribs so that they are submerged. Let cook on low heat (you have to keep it boiling) for 1h30.

At the end, the meat is well done and almost starting to fall off the bone.

Prepare the barbecue sauce: put all the ingredients for the sauce in a bowl and mix well. 

Add the cooked meat.

In the picture this is not the case, but you should try to place the meat so that a maximum of sauce covers it. Place a plastic wrap over the whole thing and set aside in a cool place overnight. If you think about it, you can stir the meat from time to time!

For this recipe, I prefer to cook it in the oven, but you can finish it on a barbecue for an inimitable taste! The only thing is that you’ll have to be really careful with the flames that will burn the sugar in the marinade. The grate must be placed high in relation to the flames. Of course, it will often be necessary to brush with marinade!

For the oven: cooking on 180°C during about twenty minutes.

The oven can be opened two or three times to add more marinade to the cooking meat. Don’t forget to turn the meat halfway through cooking.

After the twenty minutes, turn on the top broiler and turn off the cooking function (if you can!). Sprinkle with a little brown sugar and cook for a short time, just to caramelize the surface of the pork. 

The meat is ready to be devoured by all the T-Rexes around the table! 

Instead of putting the meat in the oven at the very end on the “grill” function, you can put it on the barbecue, but I still find it risky because any can burn! To be reserved for the pros of the grill! 

Let’s eat! Serve with a coleslaw salad (recipe HERE!) 

Since there will probably be some marinade left over, we can make more ribs for the next day!