Commonly used in Cantonese-style cooking, hoisin adds a sweet, salty flavor and rich, thick consistency to marinades and sauces. Here, it’s used as the backbone for a Chinese-inspired BBQ sauce that would work especially well with pork ribs.
Cook 2 minced garlic cloves in a saucepan with olive oil, 1 minute. Stir in 1/2 cup hoisin sauce, 2 tablespoons each rice vinegar and dry sherry, 1 tablespoon each soy sauce and ketchup and 1/3 cup water. Simmer until thick, stirring, 20 minutes. Let cool, then add 1/2 teaspoon sesame oil and 1 chopped scallion.