INGREDIENTS1 habanero chili, seeded and chopped
1 onion, diced
3 scallions, diced
4 garlic cloves, minced
1 inch ginger, minced
RawSpiceBar's Jerk Seasoning, to taste
Kosher salt, to taste
1 tbsp vegetable oil, plus more for brushing
1 cup barbecue sauce
4 pork rib chops (12 ounces each)
1/2 cup hickory, pecan, or oak chips
DIRECTIONS1. In a food processor, combine the habanero, onion, scallion, garlic, ginger, RawSpiceBar's Jerk Seasoning, and salt. Process until finely chopped. Add vegetable oil and process to a smooth paste.
2. In small bowl, whisk 1 tablespoon of the paste with the barbecue sauce. Spread the remaining paste all over the chops and let stand at room temperature for 30 minutes.
3. Light a gas grill. Wrap the wood chips in foil, pierce the packet all over with a skewer, and add to the grill. Cover and let the chips begin to smoke, about 5 minutes.
4. Brush chops with oil and season with salt. Grill, covered, over moderately high heat, turning and shifting the chops occasionally, until they are lightly charred, 18 to 20 minutes. Serve with spiced barbecue sauce & enjoy!
Makes 4 servings.
Adapted from Caribbean Jerk Pork Chops recipe from Food & Wine.