Pork Rib Chops with Memphis Dry Rub and Sassy Barbecue Sauce


by: Georgia Peach

Almost every kind of food we eat today, whether it’s pizza from Italy or spring rolls from Vietnam, belongs to another part of the world. We Americans have certainly put our own spin on foods from other places, but is there anything we can truly call our own? Absolutely. Barbecued pork.


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serves: 6

6 bone-in pork rib chops (10-12 ounces each and about 1 inch thick)

Canola oil


1/2 cup ketchup

2 tablespoons molasses

1 tablespoon white wine vinegar

1 tablespoon Dijon mustard

1 tablespoon light brown sugar

2 teaspoons Worcestershire sauce

1/2 teaspoon kosher salt

1/4 teaspoon Tabasco® sauce

1/4 teaspoon granulated garlic

1/4 teaspoon freshly ground black pepper


1 1/2 teaspoons whole black peppercorns

1 1/2 teaspoons mustard seed

1 1/2 teaspoons paprika

1 1/2 teaspoons light brown sugar

1 1/2 teaspoons kosher salt

1 teaspoon granulated garlic

1 teaspoon granulated onion

1/4 teaspoon ground cayenne pepper

Nutrition Facts
Pork Rib Chops with Memphis Dry Rub and Sassy Barbecue Sauce

Servings Per Recipe: 6

Amount per Serving

Calories: 595

  • Total Fat: 31.8 g
  •     Saturated Fat: 6.8 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 164.4 mg
  • Sodium: 1227.3 mg
  • Total Carbs: 16 g
  •     Dietary Fiber: 0.7 g
  •     Sugars: 12.2 g
  • Protein: 58.4 g

how is this calculated?

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1.  To make the sauce: In a small heavy-bottom saucepan, whisk the sauce ingredients with 1/2 cup water. Bring to boil over medium heat, then reduce the heat and simmer for 10 minutes, stirring occasionally.

2.  To make the rub: In a spice grinder, pulse the peppercorns and the mustard seed until coarsely ground. Place in a small bowl and add the remaining rub ingredients, mixing well.

3.  Allow the chops to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray the chops on both sides with oil and season with the rub, pressing the spices into the meat. Grill over Direct Medium heat until barely pink in the center of the meat, 8 to 10 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the sauce on the side.

Cooks' note:
You could substitute boneless pork chops here, but you will get more flavor from bone-in chops. The cooked bone adds its own richness, plus the meat along the bone is naturally sweeter and juicier.

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