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Beer Barbecued Pork Chops

1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup unsalted butter
1 medium onion, chopped
1 tablespoon celery seed
2 cloves fresh garlic, finely minced
1 teaspoon dry mustard
1 teaspoon granulated sugar
1 teaspoon salt
1 teaspoon pepper, either cayenne or freshly ground black pepper
14-ounce bottle ketchup
1 cup beer
8 loin pork chops, 1 to 1 1/4-inches thick

1. To prepare the sauce: In a 2-quart saucepan, combine all the ingredients with the beer. Simmer, uncovered, over medium heat for 15 minutes. Stir frequently to blend the flavors. Set the sauce aside until you are ready to barbecue.
2. When the fire is ready, position the rack 3 inches above the heat source. Place the chops on the rack and sear the meat for 5 minutes on each side.
3. Remove the chops from the grill. Raise the rack another 2 inches, and cover it with a layer of heavy-duty foil. Poke ventilation holes in the foil.
4. Return the chops to the grill and generously spoon on the sauce. Cook for 10 minutes, then turn the meat and generously sauce the second side.
5. Continue turning and saucing the chops every 5 minutes until they are cooked through, a total of 30 to 40 minutes. To test for doneness, cut through to the bone of a chop. If the meat is white, with no pink showing, the chop is done.

Makes 3 cups of sauce and serves 4.