NOTE: Chops must be cut to weigh 1 pound each. This sauce makes enough for 6 chops.

MARINATING SAUCE: 1 c. water 1/2 c. brown sugar 1 tbsp. dark molasses 1 tsp. salt

Mix soy sauce, water, brown sugar, molasses, and salt and bring to a boil. Let cool. Put six one-pound chops in a pan with bone side up. Pour sauce over chops, let stand overnight in refrigerator. Next day, take chops out of sauce (this is before baking). Place chops in a baking pan and cover tightly with foil. Put in a 375 degree oven and bake until tender, about 2 hours.

While chops are baking, combine all red sauce ingredients in heavy saucepan or double boiler.

RED SAUCE: 1 (14 oz.) bottle ketchup 1 (12 oz.) bottle chili sauce 1/2 c. brown sugar 1 tbsp. dry mustard

Mix dry mustard, sugar and water together, leaving no lumps. Bring all ingredients to a slight boil, and the red sauce is finished.

After the chops are tender, remove them from the oven and dip in red sauce. After dipping, place chops in a baking pan and bake for 30 minutes in 350 degree oven or until slightly glazed.

(Marinating sauce and red sauce can be re-used if brought to a boil and refrigerated or frozen.) Note - Sauce keeps better if frozen.

Keep chops at room temperature until you're ready to put them on the charcoal pit or grill. Have grill as high as possible over a small bed of coals. Grill the chops slowly, no more than 15 minutes. A little blackening doesn't hurt.