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1
Mix soy sauce, water, brown sugar, molasses and salt, and bring to a boil.
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2
Let cool.
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3
Put chops in a pan with bone-side up.
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4
Pour the sauce over the pork chops and let stand over-night in refrigerator.
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5
Next day, take pork chops out of sauce, place in baking pan and cover tightly with foil.
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6
Put in 375 degree (200 C.) oven and bake until chops are tender (about 2 hrs).
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7
While chops are baking, combine all red sauce ingredients in a heavy sauce pan or double boiler.
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8
Dilute dry mustard, sugar and water together leaving no lumps.
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9
Bring all ingredients to a slight boil.
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10
The red sauce is finished.
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11
After chops are tender, remove from oven and dip in the red sauce.
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12
Take chops after dipping and place in baking pan.
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13
Bake for 30 minutes in 350 degree (175 C.) oven or until slightly glazed.
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14
Marinating sauce and red sauce can be reused if brought to a boil and stored in refrigerator, or frozen.
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15
For an extra flavor, keep at room temperature until you are ready to put on charcoal pit or grill--have grill as high as possible from coals, not a large bed of coals is needed.
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16
Place finished chops on grill, let cook slowly, a little blacking does not hurt chops.
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17
Grilling should not take more than 15 minutes.
