The marinade is something like:
1/2 cup hoisin sauce (get it at the Asian market or sometimes in the grocery store)
1/3 cup soy sauce
1/4 cup rice vinegar
splash of sesame oil
fresh ground ginger (I am using powder right now because I don't feel like running to the store--should be fine)
I haven't decided how I am going to cook them, but I am leaning toward baking. I'll let you know how it goes.
We are also having roasted beets tonight---if you haven't had beets before this is the way to go. We bake them covered with a little water in the pan and a sprig of rosemary. They are so delicious!
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This turned out quite tasty. I took some tips from online and baked them 30 minutes covered, then flipped and baked uncovered for another 30 min at 350deg. They were well done at that point--I might take them out earlier next time. Also, they were gigantic chops---as big as my head! But they had huge bones in them, so adjust your times accordingly! I might have let them be uncovered for a while on both sides so that they get brown on both sides---ours were only brown on the 2nd side.
The beets were 30 minutes in the same oven and came out a little under done because they were quite big, but the whole house reeked of beets and rosemary, which was just wonderful. Normally beets are 30-40 minutes at about 425deg.
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