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Indoor Barbequed Rib Chops


Pork rib chops (not enhanced in salt and water.

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Indoor Barbequed Rib Chops 0 Picture


  • Brine:
  • 2 quarts of water and 1/2 cup of salt.
  • Spice Rub:
  • 2 tblsps of paprika
  • 2 tblsps of brown sugar
  • 2 tsps corriander
  • 1 tsp cumin
  • 1 tsp pepper
  • Sauce:
  • 1/2 cup ketsup
  • 2 tblsps brown sugar
  • 1 tblsps worchestershire sauce
  • 1 tblsps dijon mustard
  • 1/4 cup molasses
  • reserved spices
  • 2 tblsps finely grated onion.
  • 1 tblsp cider vinegar
  • some liquid smoke


Servings 4


Step 1

Make the brine and add the pork chops. Place in fridge for 30 mins. Drain the brine and pat the chops dry with paper towels. Make 2 small slits in the side of each chop. (Keeps the meat from curling during cooking.)

Make the spice rub. Mix with both hands to disperse the brown sugar evenly. Romve 2 tsps. for the sauce.

Place rub on a plate and dip chops and place back on towels to keep dry. Heat 1 tblsp of oil in a pan over med heat.
Place chops in the pan with tips facing
the centre so they go in a circle. Cook for 5 to 8 mins. Flip and cook the other side. When the temp reaches 130o, remove. Clean the pan with paper towels.

Make the sauce. Baste the chops with some sauce and cook a few mins. Baste the other side and flip. Remove and tent for a few mins.

Put the sauce in the pan and cook to thicken. Pour over the chops.


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