3 tb Olive oil 1/4 c Tomato paste or ketchup 4 ea Cloves garlic, minced 3 tb Dijon Mustard 1/3 c Brown sugar, packed 2 tb Soy Sauce 1/4 c Cider vinegar 1 tb Red pepper flakes 2/3 c Chicken stock Heat the oil in a small, heavy saucepan over medium heat. Add garlic and saute until transparent, 2 to 3 minutes. Do not allow the garlic to burn. Whisk in remaining ingredients, reduce heat to low; simmer 15 minutes to 20 minutes, until the mixture thickens. Stir occasionally.