Ambermill Bbq

From a national-award-winning chef

Ratio

PORK STOCK 240CIDER VIN 1200KETCHUP 360LEMON JUICE 15

Ingredients

PORK STOCK240 ml
CIDER VIN1200 ml
BBQ RUB40 g
KETCHUP360 ml
LEMON JUICE15 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

Southern American chef of Audrey and June in Nashville; James Beard Best Chef: Southeast and Outstanding Chef. Formerly Husk Charleston; Appalachian and Lowcountry ingredient research.

Originally published as BBQ Sauce (South).

Adapted from a recipe published by Sean Brock in Sean Brock South / Barbecuebible excerpt.

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 Sean Brock South / Barbecuebible excerpt (published as “BBQ Sauce (South)”). Full citation lives in Provenance.