Ingredients

• 1 1/2 cups plus 2 tablespoons hoisin sauce
• 1 cup oyster sauce
• 1/4 cup black bean garlic sauce
• 3 garlic cloves, chopped
• 1 tablespoon chopped peeled fresh ginger
• 1 teaspoon red food coloring
• 6 12- to 14-ounce pork rib chops, each about 1 1/2 inches thick

Instructions

1. Mix first 6 ingredients in large bowl for marinade. Place chops in extra-large resealable plastic bag. Add marinade to bag. Seal top, releasing excess air. Turn bag to coat chops. Refrigerate 3 to 5 days, turning bag occasionally.
2. Preheat broiler, adjusting rack 8 inches below heat source. Line rimmed baking sheet with heavy-duty foil. Remove chops from marinade. Place chops on prepared pan with some marinade still clinging. Broil until chops are cooked through and thermometer inserted horizontally into center registers 145°F, watching closely to prevent burning (chops may char slightly in spots), about 9 minutes per side. Transfer to plates and serve.