From Edward Lee's kitchen · 610 Magnolia, Louisville
stove · bbq sauce
NATIONAL AWARD WINNER22-Ingredient BBQ Sauce
From an award-winning kitchen
Ratio
OLIVE OIL 5BOURBON 120COLA 120COFFEE 120KETCHUP 120SOY SAUCE 60
Ingredients
- BUTTER28 g
- OLIVE OIL5 ml
- ONION450 g
- GARLIC25 g
- JALAPENO30 g
- RAISINS50 g
- BOURBON120 ml
- COLA120 ml
- COFFEE120 ml
- KETCHUP120 ml
- SOY SAUCE60 ml
- BALSAMIC60 ml
- MOLASSES30 ml
- WORCESTER30 ml
- BLACK BEANS30 g
- DRY MUSTARD6 g
- ALLSPICE4 g
- PEPPER4 g
- CAYENNE4 g
- SMOKED PAPRIKA2 g
- LIME JUICE30 ml
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Korean-Southern chef of 610 Magnolia in Louisville; James Beard Cookbook Award and Food & Wine Best New Chef. Also Succotash in Washington, D.C., blending Korean pantry with Southern technique.
Originally published as 22-Ingredient BBQ Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Edward Lee / Mind of a Chef reprints (published as “22-Ingredient BBQ Sauce”). Full citation lives in Provenance.