1/2 cup hot pepper jelly, preferably jalapeño pepper jelly (6 ounces)
1 1/2 tablespoons distilled white vinegar
On a work surface, using the side of a large knife, mash the scallion, garlic and ginger with the sugar and 1/2 teaspoon of salt until a coarse paste forms. Transfer the paste to a small saucepan. Stir in the hot pepper jelly and vinegar and bring to a boil. Transfer to a glass jar and let cool.
Brush on chicken, pork chops, spareribs and pork tenderloin during the last few minutes of grilling, broiling or roasting and cook until glossy.