Post by JJ Judkins on May 1, 2011 12:19:41 GMT -6
Diet Dr. Pepper Barbecue Sauce
Believe it or not, everything in this sauce was in my pantry or fridge and I wanted to clean them out. After putting this sauce together, I bbq’ed some chicken breasts and they were very tasty and moist.
4 tablespoons (1/2 stick) unsalted butter
1 large yellow onion, chopped
4 cloves garlic, chopped
1 cup ketchup
3 tablespoons tomato paste
One 12-ounce can Diet Dr. Pepper
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/2 cup packed dark brown sugar (I use Brown Splenda)
2 teaspoons cayenne pepper
1 teaspoon fine-ground white pepper
1/2 teaspoon kosher salt
1. In a heavy saucepan, melt the butter. Sauté 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. But don’t over season the sauce.
2. 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. Let cool. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks.
3. Brush it on food 5 to 15 minutes before the cooking time is finished. If desired, serve extra on the side.
Believe it or not, everything in this sauce was in my pantry or fridge and I wanted to clean them out. After putting this sauce together, I bbq’ed some chicken breasts and they were very tasty and moist.
4 tablespoons (1/2 stick) unsalted butter
1 large yellow onion, chopped
4 cloves garlic, chopped
1 cup ketchup
3 tablespoons tomato paste
One 12-ounce can Diet Dr. Pepper
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/2 cup packed dark brown sugar (I use Brown Splenda)
2 teaspoons cayenne pepper
1 teaspoon fine-ground white pepper
1/2 teaspoon kosher salt
1. In a heavy saucepan, melt the butter. Sauté 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. But don’t over season the sauce.
2. 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. Let cool. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks.
3. Brush it on food 5 to 15 minutes before the cooking time is finished. If desired, serve extra on the side.