Whisk together marinade and pour over chops in a sealable marinade bag.

Chill for 4-6 hours or overnight.

Drain marinade into a saucepan and simmer, stirring, over low heat until thickened, like ketchup.

Grill chops over coals for a couple of minutes each side, just to get grill marks.

Then move off direct heat and grill indirectly until the internal temperature is about 138F (near the bone).

Brush with glaze on both sides and continue grilling until the internal temp is 140F.

Allow chops to rest without cutting for about ten minutes to let the internal temp come up to 145F (correct serving temp).