Ingredients:

• 6 boneless Ontario pork rib chops, 3/4 inch (2 cm) thick (about 2 lb/1 kg)
• 2 Tbsp (30 mL) canola oil
• 2 Tbsp (30 mL) Montreal steak spice
• 2 tsp (10 mL) each garlic powder and chili powder
• 1/4 cup (60 mL) butter, melted
• 1/4 cup (60 mL) buffalo sauce
• 1 Tbsp (15 mL) chopped fresh parsley (optional)

Cooking Instructions:

1. Cut pork chops crosswise into thirds to create wing size pieces and place into a large bowl. Drizzle with oil. Sprinkle steak spice, garlic and chili powder all over and toss pork to coat pieces well. (Make ahead: Cover and refrigerate for 4 hours or up to overnight.)
2. Preheat grill to medium-high heat, about 450⁰ F (225⁰ C).
3. Place pork on grill, turning occasionally for about 8 minutes or until the internal temperature reaches 155F (68C)
4. Meanwhile, whisk together butter and buffalo sauce in large bowl. Remove pork and add to butter mixture. Toss well to coat pieces and return to grill for about 2 minutes to set sauce. Drizzle with any remaining sauce in the bowl.

Tip: For boneless pork “ribs” cut the pork chops, lengthwise instead.