Emeril's Rib Sauce

2 cups

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.


  • 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

  • ¾ cup cider vinegar

  • ¼ cup packed light-brown sugar

  • ½ teaspoon ground cumin

  • ½ teaspoon ground coriander

  • ½ teaspoon celery salt

  • ¼ teaspoon cayenne pepper


  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 Notes

This recipe is from Emeril Lagasse's column, Kick It Up.

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