Royal Blueberry BBQ Sauce:
2 tsp / 10 mL canola oil
1 cup / 250 mL chopped yellow onion
3 cloves garlic, minced
1/3 cup / 80 mL Crown Royal Whisky
2 cups / 500 mL fresh or frozen blueberries
3/4 cup / 175 mL chili sauce
1/3 cup / 80 mL cider vinegar
1 Tbsp / 15 mL molasses
1 tsp / 5 mL Worcestershire sauce
2 Tbsp / 30 mL packed brown sugar
1 tsp / 5 mL chili powder
1/8 tsp / 0.5 mL ground allspice
4 pork rib chops, bone-in, about 1 ½ inches / 3.75 cm thick
Canola oil for brushing
1-2 Tbsp / 15-30 mL chopped fresh thyme
Salt and ground black pepper for seasoning
Thyme sprigs for garnish
For the sauce:
- In large saucepan, heat oil over medium-high heat. Cook onion until softened and just starting to brown, about 5 minutes.
- Add garlic and cook 1 minute more, stirring often.
- Deglaze saucepan with whisky. Increase heat to high. Bring liquid to a boil and cook until nearly evaporated, about 3 minutes.
- Stir in remaining ingredients and return mixture to a boil.
- Reduce heat to medium-low. Allow sauce to simmer for 30 minutes, stirring often and occasionally pressing on blueberries with back of cooking spoon.
- Remove saucepan from heat. Let sauce cool, about 45 minutes.
- Using a hand-held immersion blender, puree sauce until nearly smooth.
- Divide sauce among 2-3 small jars or containers with screw top lids. Refrigerate until fully chilled.
Makes 2 cups
*Sauce may be used for up to two weeks if kept sealed in refrigerator. Alternatively, freeze in smaller quantities.
For the pork:
- With sharp knife, cut 2-3 slits through outer layer of fat-rimmed side of chops, about 2 inches apart.
- Lightly brush both sides of chops with oil, rub with thyme and season with salt and pepper.
- Preheat barbecue on high; reduce heat on one side to medium-low.
- Sear chops over high heat, 2-3 minutes per side or until nicely grill marked.
- Slide chops over to lower heat side. Grill 8-10 minutes more or until instant-read thermometer registers 155°F, turning occasionally and brushing often with sauce.
- Remove chops from grill onto a clean plater. Tent loosely with foil and let rest 3 minutes.
- Garnish with sprigs of thyme. Serve with additional sauce if desired.