22-Ingredient BBQ Sauce

Name: 22-Ingredient BBQ Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 3 cups (700 ml)
Cuisine: American
Ingredients: 2 Tbsp (28 g) Butter; 1 tsp (5 ml) Olive Oil; 3 cups (450 g) Onion; 5 cloves Garlic; about 2 jalapenoes (30 g) Jalapeno; 1/3 cup (50 g) Raisins; 1/2 cup bourbon (120 ml) Cognac; 1/2 cup (120 ml) Cola; 1/2 cup coffee (120 ml) Espresso; 1/2 cup (120 ml) Ketchup; 4 Tbsp (60 ml) Soy Sauce; 4 Tbsp (60 ml) Balsamic; 2 Tbsp (30 ml) Molasses; 2 Tbsp (30 ml) Worcester; 2 Tbsp (30 g) Black Beans; 1 Tbsp (6 g) Dry Mustard; 2 tsp (4 g) Allspice; 2 tsp (4 g) Pepper; 2 tsp (4 g) Cayenne; 1 tsp (2 g) Smoked Paprika; juice of 1 lime (30 ml) Lime Juice

Independent adaptation of a publicly published Edward Lee recipe. Not affiliated with, sponsored by, or endorsed by Edward Lee.

BBQ SAUCE · RIBS, CHICKEN & PORK

A bbq sauce for ribs, chicken & pork.

Edward Lee's complex 22-ingredient BBQ sauce.

On the jar

TWENTY-TWO

Method: stove
Yield: about 3 cups
Ingredients: 21

Stove sauce. Cook from the recipe

Ratio

Olive Oil 5 mlCognac 120 mlCola 120 mlEspresso 120 mlKetchup 120 mlSoy Sauce 60 ml

Ingredients

Butter2 Tbsp (28 g)
Olive Oil1 tsp (5 ml)
Onion3 cups (450 g)
Garlic5 cloves
Jalapenoabout 2 jalapenoes (30 g)
Raisins1/3 cup (50 g)
Cognac1/2 cup bourbon (120 ml)
Cola1/2 cup (120 ml)
Espresso1/2 cup coffee (120 ml)
Ketchup1/2 cup (120 ml)
Soy Sauce4 Tbsp (60 ml)
Balsamic4 Tbsp (60 ml)
Molasses2 Tbsp (30 ml)
Worcester2 Tbsp (30 ml)
Black Beans2 Tbsp (30 g)
Dry Mustard1 Tbsp (6 g)
Allspice2 tsp (4 g)
Pepper2 tsp (4 g)
Cayenne2 tsp (4 g)
Smoked Paprika1 tsp (2 g)
Lime Juicejuice of 1 lime (30 ml)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

22-Ingredient BBQ Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 5 national awards

Garlic-Horseradish BBQ SauceNATIONAL AWARD WINNEROn the jar: WHITE BBQ
Alabama White SauceNATIONAL AWARD WINNEROn the jar: ALABAMA
Red Pepper BBQ SauceNATIONAL AWARD WINNEROn the jar: RED BBQ
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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.

Adapted from a Edward Lee recipe (Edward Lee / Mind of a Chef via Sunset Foods Recipe Rack).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Edward Lee / Mind of a Chef via Sunset Foods Recipe Rack (published as “22-Ingredient BBQ Sauce”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar