1/4 cup dark rum
1 cup rice wine vinegar
1/2 cup freshly-squeezed orange juice
1/4 cup dark brown sugar
2 tablespoons Thai chili sauce
1 tablespoon minced fresh ginger
1 tablespoon lime juice
1 teaspoon dry hot mustard
Directions: one line for each direction. When saved the lines will be numbered.
Reduce rum by half over medium heat. Then add the rest of ingredients and cook over medium-low heat for 30 minutes.
