Chef notes
This is my go-to barbecue sauce anytime I grill. It goes particularly well with pork chops, but the spicy, salty and sweet flavors also pair well with everything from ribs to brats to chicken to seafood.
Technique tip: Brush the barbecue sauce on the chops toward the end of grilling so it doesn't burn.
Ingredients
- 2 cups cider vinegar
- 1 cup ketchup
- 1/2 cup hot sauce, preferably Frank's RedHot
- 2 tablespoons salt
- 2 tablespoons Sriracha black pepper seasoning, preferably McCormick
- 1/2 cup sugar
- 2 cups ketchup
- 2/3 cup cider vinegar
- 1/4 cup packed dark brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 2 tablespoons maple syrup
- 4 tablespoons garlic jalapeño seasoning, preferably McCormick
- 4 tablespoons onion powder
- 2 tablespoons smoked paprika
- 2 tablespoons salt
- 2 tablespoons freshly ground black pepper
- 1 cup vinegar sauce (recipe above)
- 1 cup hickory sauce (recipe above)
- 1 cup ketchup
- 1 cup honey
- 1 cup maple syrup
- 1 cup packed dark brown sugar
- 1 stick (8 tablespoons) butter, melted
- 1/8 cup dry mustard powder
- 1/4 cup chili powder
- Oil, for brushing grill grates
- 4 6-ounce pork chops, preferably center cut
- Salt and freshly ground black pepper
- Homemade barbecue sauce (recipe above)
- 4 thick slices pineapple
Preparation
For the vinegar sauce:
Put all ingredients in saucepan over medium heat. Once all the spices have dissolved remove from heat and transfer to an airtight container (will last for about a year in the refrigerator).
For the hickory sauce:
Combine all ingredients in a blender. Pulse until everything is combined. Pour into a saucepan and warm over medium heat. Stir until the mixture is heated through. Remove from heat and store in an airtight container (will last for about a year in the refrigerator).
For the homemade barbecue sauce:
Combine all ingredients in a blender. Blend until completely combined, about 1 minute. Pour the mixture in a large saucepan over medium heat and bring to a simmer (do not let it get to a boil) and let cook until slightly thickened, about 5 minutes.
For the pork chops:
1.Preheat grill to medium-high heat. Brush grill grates with oil.
2.Season the pork chops on both sides with salt and pepper. Place on the grill and cook about 5-7 minutes on each side, depending on the thickness of the chop and desired doneness. About 1 minute before the chops are done, brush both sides with homemade barbecue sauce. Cook about 30 seconds more on each side, and then remove to a serving platter.
3.While the pork chops rest, place the pineapple slices on the grill and let cook until slightly caramelized and grill marks appear, about 2 minutes on each side.
4.Place a slice of pineapple on each chop and serve with additional homemade barbecue sauce on the side.