1/4 c. Oriental sesame oil
1 tbsp. finely chopped fresh garlic
1 1/2 tsp. finely chopped fresh ginger
1/4 yellow onion, minced
1 tsp. mashed, chopped fermented black beans
1 tbsp. chutney or red pepper jam
1 can or 1 1/2 c. homemade chicken broth
1/4 c. bottled barbecue sauce such as Bull’s Eye
1/4 c. soy sauce
3 tbsp. catsup
1 tbsp. honey
Pinch of crushed star anise or Chinese 5-spice powder
"Heat" to taste
Sauté garlic, ginger, and onion in the sesame oil.
When golden, add black beans and chutney or pepper jam. Sauté briefly.
Add chicken broth, barbecue sauce, soy, catsup, honey, star anise or 5-spice, and "heat." Heat can be fresh, seeded, minced Serrano or jalapeno peppers, Oriental chili paste, cayenne or Tabasco , in approximately order of preference. You can go a little heavy on the heat, as some of it will dissipate in the cooking process.
Cook sauce to desired consistency–not runny, but not too thick. This usually takes 20-45 minutes. Keep refrigerated until ready to use. Leftover sauce can be frozen and used later.
Spoon sauce, including particulate matter from the bottom, into shucked oysters as they go on the grill (or in the oven) for "barbequing".