Tangy Barbecue Sauce from Martha Stewart

Submitted by Chez Bob

"Slather this sauce on ribs while they get a quick char on the grill. It gives already tasty meat an added boost of flavor. Barbecue sauce can be refrigerated for up to 1 week."

 

• Ready In: 2hrs 45mins
• Ingredients: 11
• Yields: 3 cups

ingredients

• 29.58 ml safflower oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 4.92 ml coarse salt
• 2.46 ml fresh ground pepper
• 6.16 ml chili powder
• 793.78 g can whole canned tomatoes, pureed with juice
• 177.44 ml water, plus more if needed
• 59.14 ml packed dark brown sugar
• 59.14 ml ketchup
• 29.58 ml cider vinegar

directions

1. 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.
2. 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.
3. Working in batches, puree sauce in a blender. Stir in vinegar; season with salt and pepper. Let cool.