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Tangy Barbecue Sauce

Slather this sauce on ribs while they get a quick char on the grill. It gives already tasty meat an added boost of flavor.

  • Prep:
  • Total Time:
  • Yield: Makes 3 cups
Tangy Barbecue Sauce

Source: Martha Stewart Living, June 2010


  • 2 tablespoons safflower oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/4 teaspoons chili powder
  • 1 can (28 ounces) whole peeled tomatoes, pureed with juice
  • 3/4 cup water, plus more if needed
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup ketchup
  • 2 tablespoons cider vinegar


  1. Heat oil in a medium saucepan over medium-high heat. Cook onion, garlic, salt, and pepper until onion is translucent, about 5 minutes. Stir in chili powder, and cook until fragrant, about 1 minute.

  2. Add tomatoes, 3/4 cup water, the sugar, and ketchup. Bring to a boil. Reduce heat, and simmer, partially covered and stirring occasionally, for 1 1/2 hours. Add more water as needed to avoid scorching. Let cool slightly.

  3. Working in batches, puree sauce in a blender. Stir in vinegar; season with salt and pepper. Let cool.

Cook's Note

Barbecue sauce can be refrigerated for up to 1 week.

Reviews (1)

  • Delwin 23 Jun, 2010

    Great sauce.. Makes you forget about the store bought stuff and no chemicals and HF corn syrup.

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