It’s my favorite barbecue sauce every time I grill. It pairs particularly well with pork chops, but the spicy, salty and sweet flavors also pair well with everything from baby back ribs to chicken and seafood.
Technical tip: Brush chops with barbecue sauce towards the end of cooking so that it does not burn.
For the vinegar sauce:
Place all the ingredients in a saucepan over medium heat. Once all the spices have dissolved, remove from the heat and transfer to an airtight container (lasts about a year in the refrigerator).
For the hickory sauce:
Combine all the ingredients in a blender. Pulse until everything is combined. Pour into a saucepan and heat over medium heat. Stir until the mixture is heated through. Remove from heat and store in an airtight container (lasts about a year in the refrigerator).
For the homemade barbecue sauce:
Combine all the ingredients in a blender. Mix until completely combined, about 1 minute. Pour the mixture into a large saucepan over medium heat and bring to a boil (do not boil) and cook until thickened slightly, about 5 minutes.
For the pork chops:
Preheat the grill to medium-high heat. Brush the grill grates with oil.
Season the pork chops on both sides with S&P. Place on the grill and cook for about 5-7 minutes per side, depending on the thickness of the chop and the doneness desired. About 1 minute before the end of the chops, brush both sides with the homemade barbecue sauce. Cook for about 30 more seconds on each side, then remove to a serving dish.
While the pork chops are resting, place the pineapple slices on the grill and cook until lightly caramelized and grill marks appear, about 2 minutes per side.
Place a pineapple slice on each chop and serve with an additional homemade barbecue sauce on the side.