Grilled Center Cut Pork Rib Chops in Gumbo Sauce

Course :	Grilling
From:	HungryMonster.com
Serves:	12

Ingredients:

12	chops	pork ribs chops
		---SPICE MIXTURE---
1	tablespoon	whole black peppercorns
1	tablespoon	whole white peppercorns
1	tablespoon	fennel seed
1	tablespoon	annatto seed
1	teaspoon	cayenne pepper
1	teaspoon	paprika
1	teaspoon	dried oregano
		---MARINADE---
1/4	cup	cider vinegar
2	tablespoons	Spice Mixture (see above)
2	tablespoons	bourbon
2	tablespoons	peanut oil
2	tablespoons	chopped fresh oregano
		---GUMBO SAUCE
2	tablespoons	peanut oil
2	tablespoons	bacon fat
4	tablespoons	flour
1	cup	chopped onion
1	cup	green pepper
1	cup	celery
1	piece	bay leaf
4	ounces	shrimp or crayfish shells
2	medium	jalapeno chiles -- chopped
2	cloves	garlic -- chopped
2	tablespoons	Spice Mixture (see above)
1	cup	white wine
3	tablespoons	bourbon
3	tablespoons	cider vinegar
8	cups	chicken stock
1	teaspoon	salt and hot pepper sauce -- to taste
4	cups	cooked crayfish tail meat

Preparation:

Spice Mixture: Grind all ingredients together in spice mill or coffee grinder. Marinade: Combine all marinade ingredients. Marinate pork chops for 30 minutes before cooking (no more than 1 1/2 hours). Sauce: Heat oil and bacon fat in a large heavy saucepan over medium-high heat; stir in flour and cook, stirring constantly, until mixture is the color of peanut butter. Reduce heat and cook about 2 minutes or until dark brown. Add onion, pepper, celery and bay leaf. Cook for 2-3 minutes; add wine, bourbon and vinegar and bring to a boil. Reduce heat to a rapid simmer. Cook, stirring occasionally, and skimming as necessary, for 20-30 minutes or until liquid is reduced by half. Strain and season to taste with salt, hot pepper sauce and additional vinegar. Chops: Preheat grill. Grill marinated chops over medium heat for 6-10 minutes per side until medium doneness (internal temperature of 150F). Meanwhile, stir crayfish into sauce and heat through. (Sauce should not be hot enough to toughen crayfish.)