Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Emeril's Rib Sauce 3.2 (21) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 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. 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 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 Directions 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. Rate it Print