Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Down-Home Barbecue Sauce 3.0 (32) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 19, 2020 Print Share Share Tweet Pin Email Yield: 1 quart This tangy Down-Home Barbecue Sauce is the key to making our Oven-Roasted Ribs with Barbecue Sauce. You'll use about two cups for brushing the ribs and for dipping, so save the rest for another use. Ingredients 2 tablespoons vegetable oil 1 small onion, finely chopped 2 cloves garlic, minced ½ teaspoon ground cumin ¼ teaspoon cayenne pepper 1 (6-ounce) can tomato paste 1 (28-ounce) can crushed tomatoes 1 (12-ounce) jar apple butter or applesauce ½ cup cider vinegar 2 tablespoons packed dark-brown sugar 2 tablespoons coarse salt ½ teaspoon freshly ground black pepper 2 cups apple juice Directions Heat oil in a medium saucepan over medium-low heat. Add onion and garlic; cook until onion is translucent, about 1 minute. Add cumin and cayenne; cook 1 minute. Add tomato paste; cook 1 minute. Stir remaining ingredients into onion mixture; bring to a boil. Reduce heat to low. Partially cover; simmer, stirring occasionally, about 2 hours. If sauce becomes too thick, add water, a little at a time. Let cool. Puree sauce in batches in a blender until smooth. Cook's Notes Sauce can be refrigerated in an airtight container up to 3 weeks. Print