MARINATING SAUCE:

2 c. soy sauce
1 c. water
1/2 c. brown sugar
1 tsp. salt
1 tbsp. dark molasses

RED SAUCE:

1/3 c. water
1 (14 oz.) bottle ketchup
1 (12 oz.) bottle chili sauce
1 c. brown sugar
1 tbsp. dry mustard

Combine all marinating sauce ingredients and bring to a boil. Cool. Pour over chops that have been placed in a pan, bone side down. Let stand overnight in refrigerator. Remove and place in baking pan. Cover with foil and bake 350 degrees for 2 hours.

Combine red sauce ingredients and bring just to boil. After chops are tender, remove from oven and dip in sauce. Return to pan and bake 30 minutes until glazed.

To charcoal, grill chops on high about 15 minutes, brushing with red sauce.

Note: Both sauces can be reused if brought to a boil and stored in refrigerator or freezer.