2 1/2 c. water
1 tbsp. sugar
2 1/2 tsp. black pepper
2 tbsp. butter
1/4 c. vinegar
2 1/2 tsp. salt
1/4 c. onion, chopped
2 tbsp. Worcestershire sauce
1 tsp. powder muster
2 tsp. chili powder
1/2 tsp. Tabasco sauce
1/2 tsp. red pepper (optional)
1 bud garlic

Combine all ingredients in a one quart saucepan and bring to a rolling boil. Allow sauce to stand overnight to blend flavors. For best results, warm the sauce slightly before use. Any leftover sauce may be stored in the refrigerator and reused.

Select large meaty chops sliced at least 1 inch thick. (one large loin (17 to 18 pounds) will yield 20 to 25 chops with 12 center cut chops. Place chops on grill over medium to low heat and cook for 30 to 45 minutes; turning every 5 minutes at first and more often as they cook. Apply BBQ sauce with small paint brush every time you turn chops. Since the sauce does not have a tomato base, it will not burn. Your only concern is not to burn the chops.

(I make and keep in the refrigerator and use on ribs as well as chops. Good for big family group or 2 as easily.)