- 1 tablespoon sugar
- 1 tablespoon hot smoked paprika (Pimentón de la Vera)
- 2 teaspoons seasoned salt
- 2 teaspoons dry mustard
- 2 teaspoons fine sea salt
- 2 teaspoons celery salt
- 2 teaspoons garlic salt
- 2 teaspoons ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon ground chipotle chile powder or ancho chile powder
- 3/4 cup jellied cranberry sauce (about half of one 16-ounce can)
- 1/2 cup pure maple syrup
- 1/4 cup cran-raspberry juice
- 2 tablespoons Dijon mustard
- 1 tablespoon triple sec or other orange liqueur
- 1 1/2 teaspoons grated orange peel
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- Nonstick vegetable oil spray
- 8 3/4-inch-thick center-cut pork rib chops
- Mix all ingredients in small bowl.
- Mix first 8 ingredients in small saucepan. Bring to boil over medium heat, whisking until smooth. Cool to room temperature.
- Do ahead: Spice rub and glaze can be made 1 day ahead. Cover and store spice rub at room temperature. Cover and refrigerate glaze. Rewarm glaze just until pourable before using.
- Spray grill rack with nonstick spray and prepare barbecue (medium heat). Sprinkle spice rub generously over both sides of pork chops (about 1/2 tablespoon per side), pressing to adhere. Place pork chops on grill, cover, and cook 5 minutes per side. Brush generously with glaze. Move to cooler part of grill and continue to grill, uncovered, until cooked through, brushing frequently with glaze, about 3 minutes longer per side.
- Available at specialty foods stores and from .