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Emeril's Rib Sauce

A few tricks will make your rib sauce extra hearty: Start with a base of sauteed onion and garlic, add beef broth for depth, and give it a 30-minute simmer to bring the flavors together.

  • Yield: Makes 2 cups
Emeril's Rib Sauce

Source: Everyday Food, July/August 2008


  • 1 tablespoon vegetable oil, such as safflower
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1 cup ketchup
  • 1 cup canned beef broth
  • 3/4 cup cider vinegar
  • 1/4 cup packed light-brown sugar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon cayenne pepper


  1. In a medium saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook until onion is translucent, 3 to 5 minutes. Add remaining ingredients; bring to a simmer. Cook, stirring occasionally, until sauce has thickened, about 30 minutes.

Cook's Note

This recipe is from Emeril Lagasse's column, Kick It Up.

Reviews (6)

  • renie714 23 Nov, 2012

    I have tried other rib recipes of Emeril's and they were outstanding, but this recipe along with EJ's Simple Ribs was unappealing. Too much vinegar for my taste.

  • Derailedlisa 2 Nov, 2008

    This is the BEST BBQ sauce that I have ever tasted! A little kick, but it can be made as spicy as you want by adding more Cumin and Cayenne!

  • fuchiasw 10 Aug, 2008

    love the sauce..I omitted the oil and used half a cup vinegar.

  • omorado 3 Jul, 2008

    I used white wine vinegar and the sauce was a little strong. But a couple tsp's of molasses took care of that! This sauce is delicious!

  • diannam 22 Jun, 2008

    haven't baked the ribs yet, but the sauce seems waaaaaay too vinegary! Is there a typo?!

  • Derailedlisa 20 Jun, 2008

    I made boneless Ribs tonight for supper with Emeril's sauce. They were the best ribs that I have ever tasted in my entire life, restraunts included! I did not have any Coriander, so I added a pinch of Chili powder, I added extra brown sugar because I like a sweetness mixed with the hot. I also boiled the ribs for 25 minutes before applying the bbq sauce and baking. I completely covered the ribs with the sauce to bake them drenched in the sauce. The Best!

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