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1
Build a small fire in one side of a covered cooker, using enough charcoal to fill a shoe box.
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2
It will take about 40 minutes for the charcoal to reach the right temperature.
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3
Meanwhile, rub the chops lightly with 1 tablespoon of oil, sprinkle with salt and pepper to taste, and set aside.
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4
In a small saucepan over medium heat, heat the other tablespoon of oil until hot but not smoking.
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5
Add the onions and saute, stirring occasionally, until transparent, about 5 to 7 minutes.
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6
Add the ginger and garlic, and saute, stirring, for 1 minute.
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7
Add the rum, vinegar, ketchup, molasses, allspice and mace, and bring to a boil.
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8
As soon as the mixture begins to boil, reduce the heat to low and simmer gently for 5 minutes, stirring frequently.
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9
Remove from the heat and set aside.
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10
Place the chops on the grill directly over a hot fire and cook for 3 to 4 minutes a side.
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11
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.
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12
During the last minute of cooking, brush the chops with the sauce.
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13
Cut into one chop to make sure it is cooked through and just lightly pink at the center.
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14
Remove from the grill and serve drizzled with any extra sauce.
