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
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.