Recipe makes about 5 cups
4 tablespoons (1/2 stick) unsalted butter
1 large yellow onion, rough chopped
4 cloves garlic, smashed
1 cup ketchup
3 tablespoons tomato paste
1 can regular Dr. Pepper (12-ounce)
1/2 cup apple cider vinegar
1/3 cup Worcestershire sauce
1/2 cup packed brown sugar
2 teaspoons Ancho chile powder
1 teaspoon ground black pepper
1 teaspoon kosher salt
- In a heavy saucepan, melt the butter. Add the onion and garlic and cook until translucent, about 10 minutes. Add the remaining ingredients and bring to a low simmer. Continue cooking until the sauce begins to thicken, 20 to 30 minutes. Taste and adjust the seasonings with salt and pepper if desired.
- Let the sauce cool for about 10 minutes and puree with an immersion or in a traditional blender. Let cool completely before transferring to a tightly covered container. Refrigerate for up to 2 weeks.
- Brush it on ribs, chicken, pork, or beef 5 to 15 minutes before the cooking time is finished. If desired, serve extra on the side.
Adapted from a recipe by Elizabeth Karmel