3/4 c. prepared barbecue sauce
2 tbsp. soy sauce
1 tbsp. peanut oil
1 tbsp. rice-wine vinegar
1/2 tsp. finely minced garlic
1/2 tsp. freshly ground anise seeds
1/2 tsp. ground ginger

Mix all ingredients together in a small saucepan. Simmer gently for 5 minutes. Remove from heat and cool to room temperature. Serve with chicken, barbecued ribs or pork loin.

Make double batch and store in refrigerator for up to 3 weeks.