Dr Pepper BBQ Sauce
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
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
- Carbohydrate 9.74283195487669 g
- Cholesterol 0 mg
- Fat 0.24074625187298 g
- Fiber 0.676873138097583 g
- Protein 0.676838326184205 g
- Saturated Fat 0.0218225140144787 g
- Serving Size 1 1 serving (43g)
- Sodium 103.959576527365 mg
- Sugar 9.06595881677911 g
- Trans Fat 0.033090783248083 g
- Calories 41 calories
Step-by-step
- 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.
Why does homemade barbecue sauce sometimes taste watery instead of clinging to meat? The secret lies entirely in the initial boil and subsequent steady simmer, which drives off excess water content from the crushed tomatoes and soda before sugar can caramelize. When combining the twelve-ounce can of soda, crushed tomatoes, brown sugar, mustard, and seasonings in a heavy-bottomed saucepan, maintain a medium heat until vigorous bubbles form across the entire surface. If the heat remains too low during this initial phase, the starches will fail to hydrate properly, resulting in a thin, watery liquid that slides straight off smoked brisket or grilled chicken instead of adhering in a glossy layer.
Reducing the liquid properly requires a patient, uncovered simmer over thirty to thirty-five minutes, allowing steam to escape continuously while concentration occurs. Stir the mixture every few minutes with a wooden spoon, paying close attention to the bottom corners of the pan where sugars scorch most easily. Mince the single garlic clove finely so it disperses evenly through the liquid rather than leaving large, bitter pockets of raw allium. Using spicy brown mustard adds necessary acetic acid to balance the heavy sweetness of the brown sugar and carbonated beverage, cutting through rich proteins without requiring expensive specialty vinegars.
Judging doneness relies entirely on visual and textural cues rather than any internal temperature reading. Watch for the bubbles to transition from large, watery bursts to slow, heavy plops that leave distinct tracks behind the spoon as it drags across the bottom of the pan. This physical drag indicates that water evaporation has reached the optimal threshold and pectin from the tomatoes has set the sauce to a clinging consistency. Pull the pan from the burner immediately once this stage appears, because leaving it on the heat for even two additional minutes can push the brown sugar past caramelization into a bitter burnt stage.
Yielding precisely one cup of finished condiment from inexpensive pantry items, this method protects grocery budgets while delivering intense savory depth. Pour the hot liquid into a sterilized glass jar and store it in the refrigerator for up to two weeks, or freeze portions in silicone trays for longer preservation. Bring chilled portions back to room temperature slowly before serving so the flavors open up fully on the palate.
