Dr. Pepper BBQ Sauce
"Effing DELICIOUS!!!!"
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
-
1 Sauce Pan Full
ingredients
- 4 tablespoons unsalted butter (1/2 stick)
- 1 large yellow onion (chopped)
- 4 cloves garlic, chopped
- 1 cup ketchup
- 3 tablespoons tomato paste
- 12 ounces dr. pepper
- 1⁄2 cup cider vinegar
- 1⁄3 cup Worcestershire sauce
- 1⁄2 cup dark brown sugar (Packed)
- 2 teaspoons new Mexican chili powder (or Ancho)
- 1 teaspoon white pepper (fine-ground)
- 1 teaspoon kosher salt
directions
- In a heavy saucepan, melt the butter. Sauté the onion and garlic in the butter until translucent, about 10 minutes. Add all the remaining ingredients and simmer for about 15 minutes, until the flavors have blended. Continue cooking until the sauce begins to thicken, 20 to 30 minutes. Taste and adjust the seasonings with salt and pepper if desired. Remember, the ribs will have plenty of spice rub on them, so don’t overseason the sauce.
- 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—this will make the sauce thicker. Let cool. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks.
- Brush it on food 5 to 15 minutes before the cooking time is finished. If desired, serve extra on the side.
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Reviews
-
This is a wonderful BBQ sauce. Used it for BBQ chicken. We really enjoyed the hint of chili powder. Made as directed. Thanks for sharing. Made for Spring PAC 2014.
RECIPE SUBMITTED BY
I'm a 23 year old college student, Studying physics and cooking is one of my favorite past time.
