2 (5 oz. ea.) bottles Buffalo brand chipolte hot sauce
10 oz. honey
4 tbsp. Lee Kum Kee (LKK) brand black bean with garlic sauce

Pour chipolte sauce in an empty ketchup squeeze bottle (the type used in restaurants). Fill the empty chipolte bottle with honey (for measuring) and pour into the ketchup bottle. Add the black bean with garlic sauce (it's a paste) and shake to mix.

Note: No need to refrigerate. The sauce will keep for a very long time.

Baste over pork ribs or steaks when they are nearly done on the grill.

Submitted by: Jeff Hansen