2/3 c  Plum sauce - OR Duck sauce

      2 tb Dry Sherry

      1 ts Oriental Sesame sauce

      2 tb Peanut oil

           - Asian or domestic cold
           -pressed
      2    Clove garlic

           - minced or pressed
    1/4 c  Fresh Cilantro leaves

           - chopped
    1/2 ts Dried red chili pepper

           - crushed
      2 ts Hoisin sauce

      1 tb Soy sauce - low sodium

      1 tb Ginger root - grated

  Combine the plum sauce, hoisin, sherry and soy sauce in a nonreactive
  mixing
  bowl.  Whisk in the oils a little at a time.  Add the ginger, garlic,
  cilantro and chili pepper. Makes 2 cups.
  Recommended cuts:
  Chicken Breasts (4 to 6 hours)
  Chicken Wings   (6 to 8 hours)
  Spare Ribs      (8 hours to overnight)