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Dr Pepper BBQ Sauce

  • Feel free to add more heat by increasing the amount of red pepper flakes used in this recipe.
  • If you like a real tangy BBQ sauce, increase the vinegar to ½ cup.
Yield: 4 cups 1x
Prep: 10 minutesCook: 30 minutesTotal: 40 minutes


2 tablespoons extra virgin olive oil

2 cups sweet onion diced, such as Vidalia

2 tablespoon fresh garlic, chopped

1/4 teaspoon red pepper flakes

6 tablespoons tomato paste

1/3 cup white balsamic vinegar

1 12ounce can Dr Pepper

1/4 cup Worcestershire sauce

1 tablespoon yellow salad mustard

1/2 cup brown sugar, packed

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 14.5ounce can fire-roasted diced tomatoes with juice

2 tablespoons butter


In a tall sided medium sauce pan, add olive oil over medium heat and once hot add the onions. Cook for three minutes or until they are partially soft.

Add garlic and pepper flakes and cook one minute.

Add tomato paste and cook one more minute.

Add vinegar, increase heat to medium high and cook to partially evaporate, about five minutes.

Add all other ingredients except butter, bring to a medium bubble and cook for ten minutes. (Mixture will bubble and splatter which is why a high sided sauce pan is needed, otherwise top with a splatter screen).

After ten minutes, transfer to a blender and puree until completely smooth, about one minute.

Add the butter to the blended mixture and puree again until the butter is melted and blended into the sauce. The butter helps round out the flavors.

Use as you would any other BBQ sauce – on ribs, steak tips, sandwiches, or chicken.

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© Author: A Family Feast