Pork Char Siu

• 4 bone-in ribeye (rib) pork chops about 3/4-inch thick
• 1/4 cup hoisin sauce
• 1/4 cup barley malt syrup
• 1/4 cup dark brown sugar
• 1/4 cup oyster sauce
• 4 cubes red fermented bean curd
• 4 cubes red fermented bean curd
• 2 tablespoons red bean paste
• 2 tablespoons mirin Japanese rice wine*
• 2 teaspoons soy sauce
• 2 teaspoons white pepper
• 1 1/2 teaspoons five-spice Chinese

1. In a medium bowl, combine hoisin, barley malt syrup, brown sugar, oyster sauce, bean paste, mirin, soy sauce, pepper and five-spice. Transfer mixture to a resealable bag and add pork. Set aside in the refrigerator for at least 4 hours or as long as overnight.
2. Preheat the grill for indirect cooking at 200 degrees F. Remove chops from the marinade and grill over indirect heat for 2 hours, turning halfway through.
3. Heat the grill for high direct heat and grill chops until well-seared and the internal temperature reaches 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer, about 2 minutes per side. Remove from the grill and let rest 3 minutes before serving.

ribeye, hoisin sauce, barley malt syrup, dark brown sugar, oyster sauce, curd, curd, red bean paste, mirin japanese rice wine, soy sauce, white pepper, fivespice chinese

Taken from www.yummly.com/recipe/Pork-Char-Siu-2249284 (may not work)