So the recipe below is just a guesstimate on the amounts, I haven’t taken the time to actually measure while making it, I have just sort of thrown it together the few times I have made it and it has changed a lil bit, I am going to make it again this weekend and get more exact measurements.

I have used this on boneless pork ribs, as well as with some skirt steak. The pork I marinated it for about 15 minutes and then cooked it in the marinade in a sauce pan, then I reduced the marinade with white sugar for a sauce over the pork when done. The skirt steak, I marinated it for 2 days and then grilled it over a very high heat, and while it was cooking on the grill I put the leftover marinade in a sauce pan and reduced it down with brown sugar that I had dried out and then finely ground it in a food processor.

• 1/2 cup Soy Sauce
• 2 tablespoons chopped garlic
• 1 tablespoon garlic olive oil
• 2 tablespoons lime juice
• 1 teaspoon mongolian fire oil
• 1 teaspoon sesame oil
• 1 tablespoon pureed ginger
• 1 teaspoon sirracha

The oil worked really well on the grill and dripped out nicely to cause some flare ups on the grill which helped give the skirt steak a really nice caramelization on the outside.