This recipe is based on the Red’s Country-Style Ribs recipe, but with a light mustard kicker pushing big on that umami, back-of-cheeks tangy flavour profile you imagine angels kiss with. If you can’t find grits, polenta is basically the same thing.
Makes: 4 servings
Active Time: 30 minutes
Total Time: 40 minutes
- 4 bone-in, 3/4-inch-thick pork rib chops, trimmed of fat
- 1 Red’s Pulled Pork Barbecue Rub
- 2/3 bottle Red’s Kansas City BBQ Sauce
- 2/3 bottle Red’s South Carolina Mustard BBQ Sauce
- 2 tbsp rapeseed oil, divided
- 1 medium white onion, diced
- 1 yellow pepper, sliced
- 1 clove garlic, minced
- 250ml unsweetened pineapple juice
- Preheat barbecue to super-high (highest it can go!)
- Preheat oven to 200°C/395°F
- Lightly oil 1 tbsp rapeseed oil on the pork chops, then sprinkle and massage with Red’s Pulled Pork Barbecue Rub. Place on the hottest part of the grill for 2 minutes each side to get some serious colour and grill marks. You don’t want to cook them through at this stage; the actual cooking is done in the oven at the next stage. Transfer to a plate.
- Add the remaining 1 teaspoon oil to an oven proof sauce pan. Stir in onion and yellow pepper and cook until translucent for 2-3 minutes. Add garlic and cook for 1 more minute. Don’t forget to stir regularly. Add pineapple juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute.
Stir in both barbecue sauces. Place the pork chops into the pan with the sauce, turning several times to coat.
- Transfer the pan to the oven and bake until the pork chops are cooked though for about 10 minutes or until the internal temperature of the meat is 65°C/150°F. Serve the chops and mustard sauce over herbed couscous or grits and barbecued sprouting broccoli.