Elizabeth Karmel's Dr. Pepper Barbecue Sauce
For Memorial Day
My students make this barbecue sauce every month in my Southern-barbecue classes. It is the only red sauce that we make in the class, and we always double the recipe because the class slathers it on everything! This sauce has been printed in many places and thousands of students have the recipe, but I couldn't write a sauce chapter and not include it here. The Dr. Pepper gives this sauce an edge over most basic sweet barbecue sauces.
Ingredients
Cooking Directions
In a heavy saucepan, melt the butter. Saute 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. 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.
Recipe Summary
Main Ingredients: dr pepper, worcestershire sauce, cider vinegar, yellow onion, ketchup
Course: Sauces and marinades
Elizabeth Karmel's Salt and Pepper Ribs
Elizabeth Karmel's Hot and Sticky BBQ Rub
Elizabeth Karmel's Beer-Can Chicken
Elizabeth Karmel's Confetti Cole Slaw
Elizabeth Karmel's Ice-Box Coleslaw
Elizabeth Karmel's Sweet Potato Bourbon Mash
Dr. Pepper Flank Steak
Slice, dice, cook, or bake: we want to hear from you about GMA Recipes! Did the meal you found on ABCNews.com find a place in your recipe box or a place on the curb? Let us know your thoughts and thanks for visiting GMA Recipes.
Emails
