Emeril's Rib Sauce
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Everyday Food, July/August 2008
- Yield Makes 2 cups
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Ingredients
- 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
Directions
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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.
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.
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!
love the sauce..I omitted the oil and used half a cup vinegar.
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!
haven't baked the ribs yet, but the sauce seems waaaaaay too vinegary! Is there a typo?!
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!