(for use with Spare Ribs)
Yield: 1 serving
1 1 pound pkg. Tamarind Pulp ½ cup Pickled Ginger Juice 2 fluid ounces Rice Wine Vinegar 1 ½ T. Coleman's Mustard, Dry
Put all ingredients in a saucepan and bring to a simmer.
Simmer until all the flavors are infused, approximately a half hour.