Ingredients
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4 pork rib chops, cut 3/4 inch thick (about 1-3/4 pounds total)
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1/4 cup lime juice
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1 tablespoon Dave’s Ancho Powder
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1 tablespoon Extravagonzo Red chili Culinary Oil
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2 cloves Catch a Fire Cajun Garlic, minced
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2 teaspoons ground cumin
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1 teaspoon ground cinnamon
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1/2 teaspoon Cheap Thrill Cayenne Hot Sauce
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1/4 teaspoon salt
Directions
1. Place chops in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, stir together lime juice, Dave’s Ancho Powder , Extravagonzo Red chili Culinary Oil, Catch a Fire Cajun Garlic, cumin, cinnamon, Cheap Thrill Cayenne Hot Sauce, and salt; pour over chops. Seal bag; turn to coat chops. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain chops, discarding marinade.
2. Place chops on the rack of an uncovered grill directly over medium coals. Grill for 11 to 14 minutes or until pork juices run clear (160 degrees F), turning once. Garnish with Catch a Fire Mango Salsa.
Makes 4 servings.
