Ingredients

• Pork rib rack
• BBQ spice rub of choice

Roasted Pepper Sauce:

• 1 Red Onion
• 2 Red Bell Peppers
• 4 Cloves of Garlic
• 2 Tbsp of Olive Oil
• 1 Tbsp Sherry
• 7 oz of Tomato Paste
• 1 Tbsp of Sweet Paprika

Method

Step 1

Trim excess silver skin & fat from pork loin rack. Slice it into individual chops.

Step 2

Rub BBQ rub seasoning on all sides of the pork chop. Set aside.

Step 3

Preheat CROSSRAY electric BBQ to 560°F or 293°C

Step 4

Cut red onion into medium sized pieces, remove the core from the red bell peppers and cut into pieces, peel garlic.

Step 5

Add all vegetables to a roasting tray, add to BBQ and cook until charred.

Step 6

Once vegetables are cooked remove and add to a blender.

Step 7

Add vegetables, olive oil, sherry wine, tomato paste, sweet paprika blend until smooth. Season to taste with Salt and Pepper.

Step 8

Place chops in the grill, grill for about 2 minutes on each side. Flip pork chops on their edges to cook all sides of the chop.

Step 9

Once seared place chops on the elevated rack, lower BBQ temperature to 300°F or 150°C. Cook until the chops reach an internal temperature of 135°F or 57°C.

Step 10

When ready remove and allow to rest for 5 – 7 minutes

Step 11

Assemble sauce and pork chops on plate, add some optional garlic aioli and enjoy.