22 Ingredient BBQ Sauce

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Recipe

21 INGREDIENTS • 9 STEPS • 1HR

22 Ingredient BBQ Sauce

4.5

2 ratings

Perfect your barbecue with Chef Edward Lee's signature sauce, a mouth-watering fusion of sweet, spicy and rich flavor!

22 Ingredient BBQ Sauce

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The Mind of a Chef

Narrated by Anthony Bourdain, The Mind of a Chef is that rare and beautiful thing : An intelligent show about cooking.

http://www.pbs.org/food/shows/the-mind-of-a-chef/

Perfect your barbecue with Chef Edward Lee's signature sauce, a mouth-watering fusion of sweet, spicy and rich flavor!

1HR

Total Time

$3.72

Cost Per Serving

Ingredients

Servings

4

US / Metric

2 Tbsp

Unsalted Butter

1 tsp

3 cups

Onions

5 cloves

2

Jalapeño Peppers

1/3 cup

Raisins

1/2 cup

Bourbon

1/2 cup

Dark Roast Coffee

1/2 cup

Cola

1/2 cup

1/4 cup

1/4 cup

Balsamic Vinegar

2 Tbsp

2 Tbsp

Worcestershire Sauce

2 Tbsp

Black Bean Sauce

1 Tbsp

Dry Mustard

1/2 Tbsp

Ground Allspice

1/2 Tbsp

Freshly Ground Black Pepper

1/2 Tbsp

Cayenne Pepper

1 tsp

1

Nutrition Per Serving

VIEW ALL

Calories

397

Fat

9.8 g

Protein

3.8 g

Carbs

52.6 g

22 Ingredient BBQ Sauce

Save

The Mind of a Chef

Narrated by Anthony Bourdain, The Mind of a Chef is that rare and beautiful thing : An intelligent show about cooking.

http://www.pbs.org/food/shows/the-mind-of-a-chef/

Cooking InstructionsHide images

step 1

In a Dutch oven, melt the Unsalted Butter (2 Tbsp) with the Olive Oil (1 tsp) over low heat.

step 1 In a Dutch oven, melt the Unsalted Butter (2 Tbsp) with the Olive Oil (1 tsp) over low heat.

step 2

Chop the Onions (3 cups), Garlic (5 cloves) and Jalapeño Peppers (2). Add these along with Raisins (1/3 cup) to the pot.

step 2 Chop the Onions (3 cups), Garlic (5 cloves) and Jalapeño Peppers (2). Add these along with Raisins (1/3 cup) to the pot.

step 3

Cover the pot and cook over medium-low heat, stirring occasionally, until the onion starts to brown and caramelize on the bottom of the pot, about 5 minutes.

step 3 Cover the pot and cook over medium-low heat, stirring occasionally, until the onion starts to brown and caramelize on the bottom of the pot, about 5 minutes.

step 4

Deglaze the pan by adding Bourbon (1/2 cup), Cola (1/2 cup) and Dark Roast Coffee (1/2 cup). Scrape up the brown bits from the bottom of the pot with a wooden spoon and simmer until the liquid has reduced by about half.

step 4 Deglaze the pan by adding Bourbon (1/2 cup), Cola (1/2 cup) and Dark Roast Coffee (1/2 cup). Scrape up the brown bits from the bottom of the pot with a wooden spoon and simmer until the liquid has reduced by about half.

step 5

Add Ketchup (1/2 cup), Soy Sauce (1/4 cup), Worcestershire Sauce (2 Tbsp), Molasses (2 Tbsp), Balsamic Vinegar (1/4 cup) and Black Bean Sauce (2 Tbsp) and simmer over low heat for about 5 minutes.

step 5 Add Ketchup (1/2 cup), Soy Sauce (1/4 cup), Worcestershire Sauce (2 Tbsp), Molasses (2 Tbsp), Balsamic Vinegar (1/4 cup) and Black Bean Sauce (2 Tbsp) and simmer over low heat for about 5 minutes.

step 6

Add Dry Mustard (1 Tbsp), Ground Allspice (1/2 Tbsp), Freshly Ground Black Pepper (1/2 Tbsp), Cayenne Pepper (1/2 Tbsp) and Smoked Paprika (1 tsp). Simmer for about 10 minutes.

step 6 Add Dry Mustard (1 Tbsp), Ground Allspice (1/2 Tbsp), Freshly Ground Black Pepper (1/2 Tbsp), Cayenne Pepper (1/2 Tbsp) and Smoked Paprika (1 tsp). Simmer for about 10 minutes.

step 7

Turn off the heat and allow the sauce to cook for 15 minutes.

step 7 Turn off the heat and allow the sauce to cook for 15 minutes.

step 8

Transfer the sauce to a blender, add the juice of the Lime (1) and soy sauce. Puree on high until you achieve a smooth, thick sauce. Taste. Adjust the seasonings to the way you like it.

step 8 Transfer the sauce to a blender, add the juice of the Lime (1) and soy sauce. Puree on high until you achieve a smooth, thick sauce. Taste. Adjust the seasonings to the way you like it.

step 9

Transfer to a bowl and refrigerate; bring to room temperature when ready to use. Serve on your favorite meat. Enjoy!

step 9 Transfer to a bowl and refrigerate; bring to room temperature when ready to use. Serve on your favorite meat. Enjoy!

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