| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chicago |
Pork, Bbq |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
sm |
Onion; minced |
| 3 |
lg |
Cloves garlic; minced |
| 1 |
ts |
Cumin, ground |
| 1/4 |
ts |
Red pepper, ground |
| 1 |
c |
Ketchup |
| 1/2 |
c |
Malt vinegar |
| 1/4 |
c |
Soy sauce |
| 1/4 |
c |
Light brown sugar |
| 2 |
tb |
Worcestershire sauce |
| 1/4 |
ts |
Liquid Smoke |
| 6 |
|
Pork chops, butterflied |
INSTRUCTIONS
1. 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.
2. 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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