May 30th, 2014

Dr. Pepper Barbecue Sauce

If you never made your own barbecue sauce, you really should! It’s so easy, and so much better when you make it yourself. Especially when you can add ingredients like Dr. Pepper–my kids thought that was the greatest thing ever! Seriously, this Dr. Pepper Barbecue Sauce is “eat-it-with-a-spoon” kind of good. We’ve used it for everything from ribs to dipping French fries. The recipe makes roughly one and a half cups of sauce, and it will keep in the refrigerator for about 2 weeks.

Dr. Pepper Barbecue Sauce

Serves 6

Dr. Pepper Barbecue Sauce

10Prep Time

30Cook Time

40Total Time

Save Recipe

Ingredients

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 3-4 cloves garlic, chopped
  • 1 cup ketchup
  • 3 tablespoons tomato paste
  • 1 (12 oz..) can Dr. Pepper
  • 1/2 cup apple cider vinegar
  • 1/3 cup Worcestershire sauce
  • 1/2 cup packed dark brown sugar
  • 2 teaspoons chili powder
  • 1/2 teaspoon pepper
  • 1 teaspoon salt

Instructions

  1. In a heavy saucepan, melt the butter. Add onion and garlic and saute until translucent, 8-10 minutes.
  2. Add all of the remaining ingredients and simmer for 15 minutes, stirring occasionally, until the flavors have blended. Continue cooking until the sauce begins to thicken, 15-20 minutes more.
  3. Let the sauce cool for about 10 minutes or until it is warm but no longer boiling hot. Puree with an immersion or traditional blender. Cool completely. Keep sauce tightly covered in the refrigerator for up to 2 weeks.
http://www.letsdishrecipes.com/2014/05/dr-pepper-barbecue-sauce.html

Who Dished It Up First: Adapted from Elizabeth Karmel.

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Comments

  1. I bet this bbq sauce is great!! Blessings, Catherine

  2. We went to this BBQ place in Iowa City, and they had root beer BBQ sauce, which was fantastic! I bet this is similar. I’m going to make this the next time I make pulled pork.

  3. I just made this sauce today. It is outstanding. The only thing I added was a little cayenne pepper because we love a little bit of heat. My wife and I were definitely eating it by the spoonful. I can’t wait for my ribs to finish smoking so I can lather them up with this sauce. Thanks for the recipe.

 

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