Had a request for my BBQ Sauce recipe. Please note that measurements are relative. This is BBQ Sauce not rocket science I don’t measure. Also, you may notice this is a tomato based sauce that is missing both mustard and vinegar. Why? Because mustard is for hot dogs and vinegar is for pickling not BBQ. Please don’t feel the need to add either to my sauce.
- 1 can Dr Pepper with sugar. — Cheerwine also works well. It is better to use a soda with sugar and not corn syrup if possible.
- 3-4 or more cloves of garlic – diced, minced, pressed or finely chopped
- 1/4 small onion – diced, minced, pressed or finely chopped
- 1 or more jalapeno — This is optional. For less heat seed the pepper and remove the membrane.
- Tomato Sauce — A mixture of tomato paste, ketchup, or crushed tomatoes may also be used. I usually start with either can of tomato sauce and 1 small can of tomato paste or 1 large can of crushed tomatoes. You want enough thickness from the tomato products to balance the liquid of the DP.
- Honey — Add if mixture isn’t sweet enough. The amount of honey varies every time and is to taste.
- Pepper and oregano — For pepper and oregano use enough to be able to see traces of the seasoning in the sauce.
- In a sauce pan sautee garlic, onions and peppers until onions begin turning translucent.
- Stir in Dr Pepper and tomatoes. Bring to a gentle boil.
- Turn down heat. Add pepper and oregano. Allow sauce to simmer for about 7-10 minutes. If the sauce isn’t sweet enough add honey in small amounts and stir well.
I keep a small bottle of BBQ sauce in the fridge. When I make a batch I divide the remaining sauce into sandwich-size zip plastic bags and freeze. To thaw place it in the fridge until thawed.