We chose our favorite bone-in rib chops, cut about an inch thick, and dressed them simply in kosher salt, freshly ground black pepper, and a dusting of Goya's Adobo seasoning. Have a couple extra lemons and/or oranges on hand for spritzing while they cook.
Then we made a glaze to finish them with, and to serve on the side:
1/4 cup Orange Marmalade
1/4 cup fresh-squeezed orange juice
1 tsp cider vinegar
1 tsp soy sauce
dash of red pepper flake
1 heaping tsp of corn starch
Put the corn starch into the cool orange juice, mix well and set aside.
Combine the rest of the ingredients in a small sauce pan and slowly bring to a simmer, add the OJ mixture, stirring well. Bring to a boil and let the sauce thicken. Turn off the heat and let it set.
Start the chops over medium heat (you can hold your hand about 4 inches away from the grill for about 5 seconds) and leave them where you put them down for at least 2-3 mins until they have grill marks. Lift them, and rotate them 90 degrees, and let them set another 2-3 mins. Then turn them over and repeat the process.
After the chops are marked, move them to the cooler side of the grill, spritz them occasionally with the lemons and/or oranges, and rotate the chops a quarter turn every 4-5 mins.
After about 20 mins on the cooler side of the grill, test with a thermometer and remove the chops when they reach 155 degrees. Cover them with foil and let them set for at least 5 mins. The temperature will rise about another ten degrees before serving.
Menu Suggestions:
Grilled Asparagus with Bleu Cheese
