In a saucepan, melt the butter over medium heat.

Add the onions and cook until translucent, about 4 minutes.

Stir in the vinegar and brown sugar until dissolved.

Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt, and 1 1/2 teaspoons black pepper.

Bring to a boil.

Reduce to a simmer and cook until thickened, about 30 minutes.

Purée with an immersion blender or in a regular blender.

Mix 2 tablespoons salt, black pepper, brown sugar, and paprika in a bowl, then rub all over the chops.

Wrap in plastic wrap and refrigerate for 2 to 4 hours.

Preheat a grill to medium.

Rub with vegetable oil.

Place the chops on the grill and cook until halfway through, about 15 minutes.

Turn the chops and move to a cooler area of the grill; cover and cook until the internal temperature reaches 140°F to 145°F, 15 to 20 minutes.

Uncover and brush the chops on all sides with the prepared sauce, then cover and cook until glazed, about 5 more minutes.

Transfer to a cutting board, brush with more sauce, and serve with additional sauce and Smoky Corn on the Cob.

Peel back the husks from the corn and remove the silk.

Butter the kernels and sprinkle with salt and smoked paprika.

Fold the husks back over the corn and grill over low heat until cooked through, turning occasionally, 12 to 15 minutes.