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

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

  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.

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