6 dozen large oysters in their shells

Barbecue Sauce:
2 cup inely minced onions
1 Tbsp. minced garlic
3 Tbsps. olive oil
1 Tbsp. ground cumin
1 Tbsp. ground ginger
1 Tbsp.alt
1 tsp. freshly ground black pepper
1 cup apple cider vinegar
1 cup fresh orange juice
3 bay leaves
4 cup catsup
1 cup dark molasses
1 tsp. tabasco or other hot sauce
1/4 cup dark brown sugar
1/4 cup hoisin sauce
1/4 lb. melted butter

In a large saucepan over medium heat, saute the onions and garlic in the
olive oil until soft but not brown. Stir in the cumin, ginger, salt and
pepper. Add the vinegar, orange juice, bay leaves, catsup, molasses,
Tabasco, brown sugar, hoisin sauce and butter. Bring to a simmer, cover
and cook for 1 hour, or until thick. Remove bay leaves and keep sauce
warm. Place the oysters in their shells on a hot grill. As soon as they
pop open, spoon the warm barbecue sauce over them, and serve immediately.
Some will open rather quickly, in a couple of minutes. Discard those that
do not open. Serves 10 to 12.