Barbecue Sauce from Dr. Pepper soda, onions, tomatoes, orange juice, vinegar, honey and cayenne pepper. Great with pork ribs or breast.
Please say hello to Hank Shaw as he cooks this BBQ sauce from Dr. Pepper continues his tour of barbecue sauce recipes. ~ Elise
Cooking with cola or root beer is common, so we figured why not Dr. cook peppers?
If you dr. If you don’t like Pepper, you can substitute another dark lemonade; I would recommend root beer. And you don’t technically have to put the sauce in the blender, but it does make a smoother sauce that’s better on meat.
What can you use this sauce with?
We first made it with slow-cooked pork country ribs, but you can also use it for regular ribs, pork shoulder, ham, beef ribs, or brisket. I bet it would be good for chicken too, although we haven’t tried it.
You’ll need to boil down this sauce to get the full flavor, so take your time. You can then keep the sauce in the fridge for at least a week.
Dr Pepper Barbecue Sauce
ingredients
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1 cup chopped onion
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1/4 cup vegetable oil
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1 1/2 cups Dr. Pepper
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1 can mashed tomatoes, about 15 ounces
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1/2 cup orange juice
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1/4 cup apple cider vinegar
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1/2 cup honey
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1/2 to 1 teaspoon cayenne pepper
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Salt to taste
method
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Heat the vegetable oil in a saucepan over medium heat. Add the onions and sauté for 4-5 minutes, stirring frequently.
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When the onions are just beginning to brown, add the remaining ingredients and stir well to combine. Simmer for 30 minutes.
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Pour the sauce into a blender or food processor and puree until smooth. (Note that if you’re using a blender, either work in batches and fill the blender no more than one-third full with the hot sauce at a time, or slowly add the sauce while the blender is running on low speed.)
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Pour the sauce into a saucepan, bring to the boil and continue to simmer uncovered for 1-2 hours.
The sauce will keep in the fridge for several weeks.
