Elizabeth Karmel's Dr. Pepper Barbecue Sauce
From the kitchen of Elizabeth Karmel
Cook Time: 30-60 min
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.
• 4 tablespoons unsalted butter (1/2 stick)
• 1 large yellow onion, chopped
• 4 cloves garlic, chopped
• 1 cup ketchup
• 3 tablespoons tomato paste
• One can Dr. Pepper (12-ounce)
• 1/2 cup cider vinegar
• 1/3 cup Worcestershire sauce
• 1/2 cup packed dark brown sugar
• 2 teaspoons ancho or New Mexican chili powder
• 1 teaspoon fine-ground white pepper
• 1 teaspoon kosher salt
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.
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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