It's more or less a barbeque sauce. You start with a couple of tablespoons of black bean paste. You add a tablespoon or two of extra virgin olive oil. You add a single hand-crushed tomato. You add a splash of red wine vinegar and a splash of red chile oil. You add a teaspoon of honey and a squirt of Vietnames or Thai fish sauce. You add a teaspoon or two of sambal, the Thai chili paste, depending on how spicy you want it. You add a quarter cup of soy sauce. You whisk it all together, adding a bit of water if it's too pasty or a little more bean paste if it's too watery, and you brush a think coating on some short ribs. You put the short ribs into a covered ceramic dish and cook them for ten hours at 200 degrees. Then you eat them.