The deep cherry flavor and sweet syrup consistency of Dr Pepper are a great place to start a barbeque sauce recipe. The finished sauce has just a hint of the soda pop when it pairs up with the meat. Hide the bottle and keep the secret to see if your guests can figure out what that familiar taste really is. This rich-tasting sauce goes well with smoked pork and beef. Makes about 2¼ cups.
1 quart Dr Pepper
1 cup ketchup
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
¼ teaspoon dried grated orange peel
1. In a medium-size saucepan over medium-high heat, bring the Dr Pepper to a fast simmer. Cook until the Dr Pepper is reduced to 1 cup, about 25 minutes.
2. Add the remaining ingredients. Mix well and return to a simmer.
3. Lower the heat and cook at a low simmer for 5 minutes, stirring often, until well blended and thickened.
4. Remove from heat and serve, or cool and store the sauce in an airtight container in the refrigerator for up to 1 week.
Recipe reprinted with permission from "Slow Fire," by Ray "Dr. BBQ" Lampe (Chronicle Books, May 2012).
1 quart Dr Pepper
1 cup ketchup
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
¼ teaspoon dried grated orange peel
1. In a medium-size saucepan over medium-high heat, bring the Dr Pepper to a fast simmer. Cook until the Dr Pepper is reduced to 1 cup, about 25 minutes.
2. Add the remaining ingredients. Mix well and return to a simmer.
3. Lower the heat and cook at a low simmer for 5 minutes, stirring often, until well blended and thickened.
4. Remove from heat and serve, or cool and store the sauce in an airtight container in the refrigerator for up to 1 week.
Recipe reprinted with permission from "Slow Fire," by Ray "Dr. BBQ" Lampe (Chronicle Books, May 2012).
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Winter Outdoor Faucet Cover
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