1/4 cup of dark rum 1 cup of rice wine vinegar 1/2 cup of fresh squeezed orange juice 1/4 cup of dark brown sugar 2 tablespoons of Thai chili sauce 1 tablespoon of fresh ginger, minced 1 tablespoon of lime juice 1 teaspoon of dry hot mustard
Reduce rum by half over medium heat. Then add the rest of the ingredients and cook over medium-low heat for 30 minutes.
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