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Randy's Oven Baked BBQ Pork Chops

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“I LUV bbq, but there are times when the weather here in WI doesn't want to co-operate & I can't grill or bbq outdoors. I came up with this on one of those "uncooperative" days. Turned out pretty good!!! Hope you try & like it, too!!! PLEEZ choose chops that have some fat on them...rib chops, preferred. I'll argue this with anyone, cuz fat adds flavor & helps keep the meat moist. NOTE: Cooking time does NOT include marinade time”
READY IN:
2hrs 55mins
SERVES:
6
YIELD:
6 chops
UNITS:
US

Ingredients Nutrition

  • 6 thick pork rib chops, about 1/2 to 3/4 in. thick
  • 1 (12 ounce) bottle Lawry's mesquite marinade
  • 34 cup barbecue sauce (I use Sweet Baby Ray's original)
  • 12 cup chili sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon molasses
  • 3 tablespoons light brown sugar
  • 1 -2 tablespoon jack daniel's whiskey (optional)

Directions

  1. Place chops in a zip-lock bag…pour in marinade…close bag, removing as much air as possible. Marinade overnight.
  2. Next day, preheat oven to 325°.
  3. Remove chops & drain off excess marinade, but do NOT rinse.
  4. Select a 4-sided pan large enough to hold the chops & coat with cooking spray. Place chops in pan & cover pan tightly with foil.
  5. Bake for 2 hours.
  6. While chops are baking, mix together remaining ingredients EXCEPT THE WHISKEY, in a medium saucepan.
  7. Heat over med-high heat, stirring often until just starting to boil.
  8. Remove from heat & cover until needed.
  9. When chops are done baking, remove foil & drain off as much fat from pan as possible.
  10. Stir the Jack Daniel’s Whiskey into the sauce.
  11. Using tongs, dip each chop into the sauce & place back into pan.
  12. Return pan to oven & bake Uncovered for 15-20 minutes or until glaze has set.

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