1In shallow glass or plastic dish or resealable plastic food-storage bag, mix all ingredients.
2Add about 1 pound boneless or 2 to 3 pounds bone-in beef, pork or chicken, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning meat occasionally, at least 1 hour but no longer than 24 hours.
3Remove meat from marinade; reserve marinade. Cook meat as desired, brushing occasionally with marinade.
4Remaining marinade must be boiled to be served as a sauce. In 1-quart saucepan, heat marinade to boiling, stirring constantly; boil and stir 1 minute.