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Emeril's Rib Sauce

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.

Everyday Food, July/August 2008 http://www.marthastewart.com/352671/emerils-rib-sauce
3.4
Rated
68100(6)6
  • Yield Makes 2 cups

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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