Dr Pepper Barbecue Sauce For Grilled Hot Dogs Recipes

DR PEPPER BBQ SAUCE

Dr Pepper BBQ Sauce image

My family is stationed in Italy with my husband, Lieutenant William Robert Blackman. William grew up in Memphis, Tennessee, and I'm from Texas, so the dish that spells "home" for us is a good ol' barbecue. I have my own recipe for barbecue sauce that we like to pour all over sliced brisket. Eating it reminds us of weekend barbecues with our families. -Tina Blackman, Naples, Italy

Provided by Taste of Home

Time 40m

Yield 1 cup.

Number Of Ingredients 9

Ingredients

1 can (12 ounces) Dr Pepper
1 cup crushed tomatoes
1/4 cup packed brown sugar
2 tablespoons spicy brown mustard
1 tablespoon orange juice
1 tablespoon Worcestershire sauce
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened, stirring occasionally. Refrigerate leftovers.

Nutrition Facts : Calories 60 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 193mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

DR. PEPPER BARBECUE SAUCE

Dr. Pepper Barbecue Sauce image

Provided by Elizabeth Karmel

Categories Sauce Blender Garlic Sauté Quick & Easy Backyard BBQ Vinegar Simmer

Yield Makes 5 cups

Number Of Ingredients 12

Ingredients

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 Dr. Pepper
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/2 cup packed dark brown sugar
2 teaspoons ancho or New Mexican chili powder
1 teaspoon fine-ground white pepper
1 teaspoon kosher salt

Steps:

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. Remember, the ribs will have plenty of spice rub on them, so don't overseason 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.

BARBECUE SAUCE W/ DR PEPPER

Barbecue Sauce W/ Dr Pepper image

This is a great sauce that I love to make for baked and grilled chicken. I do not remember where I came across it but have to tell you the 1 teaspoon of pepper is a little hot for us. So, I use only 1/2 teaspoon. Hope you love this just as much as we do!

Provided by picklzon2

Categories Chicken Breast

Time 2h

Yield 4 pounds, chicken breast

Number Of Ingredients 9

Ingredients

1 (12 ounce) Dr. Pepper cola
1 cup ketchup
1/4 cup brown sugar, firmly packed
2 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon ground black pepper
1/2 teaspoon salt
1 garlic clove, minced

Steps:

In a medium sauce pan, combine Dr. Pepper and the next 8 ingredients.
Bring to boil, reduce heat and simmer, 30 minutes. Stir occasionally.
Let cool.
Place chicken in shallow dish.
Pour 1/2 of sauce over the chicken, marinate 30 minutes, turning occasionally.
Then prepare your chicken the way you prefer. Using the rest of the sauce to brush the chicken with.

Nutrition Facts : Calories 153.7, Fat 0.5, SaturatedFat 0.1, Sodium 1093.4, Carbohydrate 38.8, Fiber 0.6, Sugar 35.2, Protein 1.6

HOT DOGS W/ ONION SAUCE & GRILLED RED PEPPER RELISH RECIPE - (4.5/5)

Hot Dogs w/ Onion Sauce & Grilled Red Pepper Relish Recipe - (4.5/5) image

Provided by cam_46

Number Of Ingredients 22

Ingredients

Onion Sauce:
2 T canola oil
2 Lg onions, halved & thinly sliced
2 t ancho chile powder
1/2 t ground cinnamon
1/2 C ketchup
1/4 t hot sauce
1/2 t kosher salt
1/4 t ground black pepper
Grilled Pepper Relish:
6 cloves roasted garlic, coarsely chopped
3 grilled red peppers, peeled, seeded & diced
3 T extra-virgin olive oil
2 T red wine vinegar
3 T finely chopped fresh flat leaf parsley, plus leaves for garnish
Kosher salt & freshly ground pepper
Grilled Hot Dogs:
8 all beef kosher hot dogs
canola oil
freshly ground black pepper
Soft poppy seed or regular hot dog buns
Dijon mustard

Steps:

For the onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 5 minutes. Stir in the chile powder and cinnamon and cook for 1 minute. Add 1 Cup water, the ketchup, hot sauce, salt & pepper and bring to a simmer. Cook until thickened and the onions are very soft, adding more water if needed, about 25 minutes. Transfer to a bowl and let cool to room temperature before serving. For the grilled pepper relish: Combine the garlic, peppers, oil, vinegar & parsley in a bowl and season with salt & pepper. Cover & let sit at room temperature for at least 30 minutes before serving. For the hot dogs: Heat a grill to high for direct grilling. Brush the hot dogs with oil and sprinkle with pepper. Grill until slightly charred and golden brown on all sides, about 6 minutes. Put the hot dogs in the buns and top with mustard, onion sauce and grilled pepper relish.

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