Ingredients

• 1 1/2 cups ketchup
• 1/4 cup sorghum syrup
• 1/4 cup apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon ancho chile powder
• 1/2 habanero chile, finely chopped
• Kosher salt and freshly ground black pepper
• 4 bone-in center-cut or porterhouse pork chops (at least 1-inch thick)
• Canola oil, for brushing
• 2 tablespoons Bobby's Spice Rub for Pork, recipe follows
• 1/4 cup ancho chile powder
• 2 tablespoons ground coriander
• 2 tablespoons dry mustard
• 2 tablespoons paprika
• 2 tablespoons freshly ground black pepper
• 2 tablespoons kosher salt
• 1 tablespoon chile de arbol powder or cayenne pepper
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano

Instructions

1. Watch how to make this recipe.
2. Combine the ketchup, sorghum, vinegar, mustard, ancho powder, habanero and some salt and pepper in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until slightly thickened, about 10 minutes. Set aside about 1/2 cup for serving; keep warm.
3. Prepare a grill for medium-high indirect heat. Brush the top of the pork chops lightly with canola oil, and rub the oiled side with the spice rub. Let stand at room temperature for 30 minutes.
4. Place the chops rub-side down over direct heat on the grill and cook until charred, about 4 minutes. Brush the tops with canola oil, flip, and cook for 1 minute, just to brown the bottom a bit. Brush the tops generously with barbecue sauce; shift them over to indirect heat and cook, covered, until a meat thermometer registers an internal temperature of 150 degrees F, about 5 minutes. Remove the chops from the grill, brush them with more of the sauce and let rest, loosely tented, for 10 minutes. Serve with the reserved BBQ sauce.
5. In a bowl, whisk together the ancho, coriander, mustard, paprika, pepper, salt, chile de arbol, cumin and oregano until blended. Store in a cool, dark place, tightly covered, for up to 6 months.
6. Yield: about 1 1/2 cups