| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chicago |
Bbq, Pork |
6 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 1 |
|
Onion, minced |
| 3 |
|
Cloves garlic, minced |
| 1 |
t |
Cumin, ground |
| 1/4 |
t |
Red pepper, ground |
| 1 |
c |
Ketchup |
| 1/2 |
c |
Malt vinegar |
| 1/4 |
c |
Soy sauce |
| 1/4 |
c |
Light brown sugar |
| 2 |
T |
Worcestershire sauce |
| 1/4 |
t |
Liquid Smoke |
| 6 |
|
Pork chops, butterflied |
INSTRUCTIONS
Heat oil in medium saucepan over medium heat. Add onion, garlic, cumin
and red pepper. Cook, stirring often, until onion is tender; 5
minutes. Add all remaining ingredients except pork chops. Simmer
gently, stirring often, until slightly thickened, about 10 minutes.
Sauce can be refrigerated several weeks. Prepare a medium-hot charcoal
fire. When coals are coated wtih gray ash, add chops. Grill, turning
once, until cooked, 6 to 7 minutes per side. Brush with sauce about 5
minutes before finished. Source: "The Great Illini Pork BBQ Cookbook;"
printed in the Chicago Tribune, September 18, 1996. Posted to
MM-Recipes Digest V3 #259 Date: Sun, 22 Sep 1996 01:10:00 +0000 From:
Linda Place <placel@worldnet.att.net>
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