Tangy Barbecue Sauce from Martha Stewart

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: 2 hrs 45 mins
• Yields: 3 cups

Ingredients

• 2  tablespoons  safflower oil
• 1  onion, finely chopped
• 3  garlic cloves, minced
• 1  teaspoon coarse salt
• 1⁄2 teaspoon fresh ground pepper
• 1 1⁄4 teaspoons chili powder
• 1 (28 ounce) can whole canned tomatoes, pureed with juice
• 3⁄4 cup water, plus more if needed
• 1⁄4 cup  packed dark brown sugar
• 1⁄4 cup ketchup
• 2  tablespoons 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.