Cut into one chop to make sure it is cooked through and just lightly pink at the center. During the last minute of cooking, brush the chops with the sauce. When they are nicely seared, move them to the side of the grill with no fire and let them cook slowly, uncovered, about 10 minutes a side. Place the chops on the grill directly over a hot fire and cook for 3 to 4 minutes a side.As soon as the mixture begins to boil, reduce the heat to low and simmer gently for 5 minutes, stirring frequently. Add the rum, vinegar, ketchup, molasses, allspice and mace, and bring to a boil. Add the ginger and garlic, and saute, stirring, for 1 minute. Add the onions and saute, stirring occasionally, until transparent, about 5 to 7 minutes. In a small saucepan over medium heat, heat the other tablespoon of oil until hot but not smoking.Meanwhile, rub the chops lightly with 1 tablespoon of oil, sprinkle with salt and pepper to taste, and set aside.It will take about 40 minutes for the charcoal to reach the right temperature.
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