Rib Eye Steaks With Pete's Barbecue Sauce

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1 cup red wine vinegar

1/2 teaspoon dry mustard

1/4 teaspoon ground cloves

2 tablespoons vegetable oil, plus more for grilling

1/4 cup finely chopped onion

2 garlic cloves, minced

1 teaspoon cumin seeds

2 tablespoons light brown sugar

2 plum tomatoes, coarsely chopped

1 cup smoky barbecue sauce

1 teaspoon sambal oelek

Salt and freshly ground pepper

4 rib eye steaks on the bone, cut 3/4 inch thick (about 1 pound each)

Rosemary sprigs, for garnish

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