Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Tangy Barbecue Sauce 3.0 (2) 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 February 10, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 2 hrs 30 mins Yield: 3 cups Slather this sauce on Grilled Ribs while they get a quick char on the grill. It gives already tasty meat an added boost of flavor. Ingredients 2 tablespoons safflower oil 1 onion, finely chopped 3 garlic cloves, minced 1 teaspoon coarse salt ½ teaspoon freshly ground pepper 1 ¼ teaspoons chili powder 1 can (28 ounces) whole peeled tomatoes, pureed with juice ¾ cup water, plus more if needed ¼ cup packed dark-brown sugar ¼ cup ketchup 2 tablespoons cider vinegar Directions 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. 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. Working in batches, puree sauce in a blender. Stir in vinegar; season with salt and pepper. Let cool. Rate it Print