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Tangy Barbecue Sauce from Martha Stewart

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“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
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

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.

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