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This turned out too sweet for me. I should have cut back on honey, but instead ended up trying a bunch of stuff to doctor it. I didn’t end up great but smoked paprika, chili powder, and extra vinegar helped a bit.
I find myself drawn less and less to sweet barbecue sauces, too. It’s a personal preference thing, isn’t it? You could try the Smoky Barbecue sauce recipe next time (and even omit the liquid smoke, if you chose). It’s not nearly as sweet, as you can see by the ingredients listing.
Can this bbq sauce be canned?
Hi, Mary — I wouldn’t can it, but it will keep for 1 month in the refrigerator.
Average unimpressive flavor. Would not make again as there are many other bbq sauces to try.
I added low sugar sour cherry jelly and used cherry DP… So good
Does this barbecue sauce work good on ribs
Hi Sarah, I bet it work great on ribs!
Why is it so liquidy
Great flavor! Added two cloves of fresh garlic, bay leaves instead of salt I used onion salt and a roux for thickening. Thanks for a great start.
Could this be used as a marinade?
Don’t see why not… ~Hank
This sounds delicious! Do you think it has enough acid/sugar content to preserve in a water bath?
Doubtful. But it did keep for a month in the fridge. ~Hank
You probably could if you made a larger batch first. You can google canning bbq sauce and go from there, just sub this recipe in. :)
I was really excited to try this when I saw the recipe, but unfortunately it did not taste good to me.
Maybe I don’t like Dr. Pepper, but I ended up throwing the whole batch away.
Both my wife and I thought it tasted awful. We followed the recipe exactly (we even blended the sauce to an even consistency, but it didn’t help).
It just tasted bad. Oh well, maybe next time. Thanks anyway Hank.
You know, I actually saw some bottled Dr. Pepper and A&W barbecue sauce in the local Cold Storage grocery the other day. There was also a 7-Up citrus marinade. So I think the folks at Dr. Pepper and A&W saw how their drinks were being used and decided to capitalize on it.
I bet this sauce would go great on beer can chicken.
You may want to put a warning in the instructions about how to properly blend hot liquids. I learned the hard way that the lid can blow off the blender, sending boiling-hot barbecue sauce all over the kitchen and all me (thus having burns to deal with, too). I now know you should blend small amounts at a time, use the lowest setting, and leave the center piece of the lid removed w/ a towel over the hole loosely, so air can still escape.
Good point Jessica! I’ve made a note in the recipe. ~Elise
Sounds yummy, but I am confused by the 1/4 cup vegetable oil. Is that really necessary?
Yes. It is to add body to the sauce, and remember this recipe makes enough sauce for more than a dozen people. Use less if you want, though. ~Hank
This question is probably blasphemous (forgive me!), but can you use Diet Dr. Pepper or another type of diet soda in this recipe?
Uh… I suppose. You are going for both sugar and flavor – sugar to caramelize when the sauce cooks – so I am not sure if whatever it is they are sweetening the diet stuff with these days will do the same thing. Give it a go and let us know! ~Hank
With the added benefit that you could probably kill pests.
I have cooked pork roast(s) in a clay pot with Dr Pib (a cheap immitation). Works wonderful. I make a roux and take the drippings to make a sweet gravy. The pork gets soft and pulls apart from the acids in the soda. It’s awesome. People love it!
I think the soda is called Mr. Pibb.
Would this sauce work on brisket using a Crock Pot or slow cooker?
I don’t see why not. ~Hank
this sauce is amazing!! we actually have had it on jalp. stuffed bacon wrapped shrimp!!! fantastic!!i thought for sure it was going to be awful, but I am glad I tried it!! just another idea…but be sure you grill them!
I have made this sauce for a couple of years now.. found the recipe somewhere else. I use the cane sugar DP often; but it is sweet; cut back on the honey unless you like a real sweet b-b-que sauce. Of course, I’m right here in DP country, so it’s easy to get the cane sugar version.
Safety tip: be careful adding soda to a hot mixture, because it can fizz up powerfully.
Either stir the Dr. Pepper until it is flat before adding it, or add the tomatoes and other ingredients first to cool off the mixture in the pan.
I remember making cherry Jello with Coke (a River Roads Recipes idea) and that made a massive amount of foam, because the sugar held the bubbles. Yow.
Speaking of root beer.
Twice I have used root beer to base my roasted turkey in. Plus the normal stuff, like onion, sage and whatever sounded good.
A mixture of root beer and apple cider or rice vinegar is great marinade for chops, and chicken breast too!
Southerners have a long history of developing delicious recipes using soft drinks. Only yesterday I tried out an addictive recipe for apple dumplings that calls for a 12 ounce can of Mountain Dew.
That said, many of us are concerned about the problems with HFCS currently used as the sweetener in most commercial soft drinks. Hank, do you think there’d be any downside to using the sugar sweetened variety of Dr. Pepper in this recipe?
If not, the sugar-sweetened “Throwback” version of Dr. Pepper is out for a limited run but could be worth stockpiling if you have the storage space! And if you can’t find the throwback products locally, Dublin Dr. Peppers, always/only sweetened with cane sugar, are available online.