Print This Article

Print

Tangy Barbecue Sauce

mld105717_0610_ribs06.jpg

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

Martha Stewart Living, June 2010 http://www.marthastewart.com/284344/tangy-barbecue-sauce
  • Prep Time 15 minutes
  • Total Time 2 hours 30 minutes
Yield Makes 3 cups

Ingredients

    • 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

Directions

  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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.