1 1/2 cups Rice Wine Vinegar
1/2 cup Asian Red Chile Paste
1/2 cup Sugar
1/2 cup Soy Sauce
1/4 cup Molassaes
1/4 cup Worcestershire Sauce
2 TB. Yellow Mustard
1 1/2 TB. Barbecue Seasoning
2 TB. Olive Oil
Combine all ingredients together in a stainless steel bowl, except for the olive oil. Mix and blend well. Whisk the olive oil into the mixture and and hold at room temperature for service.
®Copyright Protected from Chef Richard's cookbook: BACKYARD BBQ The Art of Smokology™