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Prep. Whisk together all the ingredients and let them sit for at least three hours in the fridge to allow the flavors to meld. Overnight is better. A week is best.
Use. Divide the sauce in two. Use one for basting. The locals mop it on the meat with a basting brush once every hour while cooking. If you do mop, a good silicon brush is best. It holds lots of fluid and is easy to clean. A lot of places still use string mops, but I think these are too hard to clean and potential sources of food poisoning.
Take the remaining mop and serve it in a cruet on the side so your guests can drizzle on more if they wish.