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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.

Source: Everyday Food, July/August 2008



Cook's Notes

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

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How would you rate this recipe?
  • Violetblu
    23 NOV, 2012
    I have tried other rib recipes of Emeril's and they were outstanding, but this recipe along with EJ's Simple Ribs was unappealing. Too much vinegar for my taste.
  • Derailedlisa
    2 NOV, 2008
    This is the BEST BBQ sauce that I have ever tasted! A little kick, but it can be made as spicy as you want by adding more Cumin and Cayenne!
  • fuchiasw
    10 AUG, 2008
    love the sauce..I omitted the oil and used half a cup vinegar.
  • MS10988074
    3 JUL, 2008
    I used white wine vinegar and the sauce was a little strong. But a couple tsp's of molasses took care of that! This sauce is delicious!
  • diannam
    22 JUN, 2008
    haven't baked the ribs yet, but the sauce seems waaaaaay too vinegary! Is there a typo?!
  • Derailedlisa
    20 JUN, 2008
    I made boneless Ribs tonight for supper with Emeril's sauce. They were the best ribs that I have ever tasted in my entire life, restraunts included! I did not have any Coriander, so I added a pinch of Chili powder, I added extra brown sugar because I like a sweetness mixed with the hot. I also boiled the ribs for 25 minutes before applying the bbq sauce and baking. I completely covered the ribs with the sauce to bake them drenched in the sauce. The Best!

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