Categories: Grilling

Ingredients

• 1/2 bottle Dos Equis beer
• 1/3 cup dark rum
• 1/4 cup molasses
• 1/4 cup lime juice (2 limes)
• 1/4 cup soy sauce
• 2 tbsp. minced garlic
• 2 tbsp. minced fresh ginger
• 1 Scotch bonnet chile pepper, stemmed, seeded and finely chopped
• 2 tsp chopped fresh thyme
• 2 tsp chopped fresh marjoram
• 2 tsp cinnamon
• 1 1/2 tsp ground allspice
• 1 tsp nutmeg
• 2 bay leaves
• 6 bone-in pork chops
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Fresh cilantro

Directions

1. Stir together beer, rum, molasses, lime juice, soy sauce, garlic, ginger, chile pepper, thyme, marjoram, cinnamon, allspice, nutmeg and bay leaves in a bowl. Put pork chops in a large Ziploc bag; add marinade. Seal bag and turn to coat. Chill 2 to 24 hours.

2. Remove pork from bag, discarding marinade. Let stand at room temp 15 to 20 minutes.

3. Meanwhile, preheat an outdoor grill to medium heat. Sprinkle pork chops with salt and black pepper. Oil grate and add pork. Grill, covered, turning once, 7 to 9 minutes. Remove from grill and let stand 5 minutes before serving. Serve with cilantro and garnish with lime wedges.

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