BBQ Dr Pepper Sauce

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A little spicy, a little sweet… this Dr Pepper barbecue sauce is great for ribs, steak tips, chicken and more!

BBQ Dr Pepper Sauce

Every time we throw a party at our house, we always find a can or two of leftover soda left behind by one of our guests. In fact, if you looked inside our spare fridge in our basement, we have a pretty eclectic collection of drinks!

Jack and I aren't really soda drinkers these days, but we cooked with him, and that inspired today's Dr Pepper barbecue sauce recipe.


Dr Pepper Barbecue Sauce

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Do a quick search online and you will find many other Dr Pepper barbecue sauce recipes. And you can even buy pre-made Dr Pepper barbecue sauces at the store!

But, as always, my husband Jack likes to put his own twist on things, and a homemade Dr Pepper BBQ sauce is truly the best!

How to Make Dr Pepper Barbecue Sauce

Our Dr Pepper barbecue sauce is easy to make, with a mixture of sauteed onions and garlic, fire-roasted tomatoes, tomato paste, a little heat of red pepper flakes, a nice taste of white balsamic vinegar, sauce Worcestershire and yellow mustard, and sweetness from a can of Dr Pepper and brown sugar.

As your Dr Pepper barbecue sauce simmers, the flavors intensify into a sweet, rich, and spicy sauce that is out of this world.


BBQ Dr Pepper Sauce

How is Dr Pepper barbecue sauce served?

You'll want to put this sauce on everything: ribs, chicken, pulled pork sandwiches, or filet tips! (In fact, we have an excellent Dr Pepper Grilled Steak Tips recipe here!

More homemade barbecue sauce recipes:

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  • Feel free to add more heat by increasing the amount of red pepper flakes used in this recipe.
  • If you like a spicy barbecue sauce, increase the vinegar to ½ cup.


2 tablespoons of extra virgin olive oil

2 cups chopped sweet onion, like Vidalia

2 tablespoons minced fresh garlic

¼ teaspoon red pepper flakes

6 tablespoons of tomato paste

1/3 cup white balsamic vinegar

1 12-ounce can Dr Pepper

¼ cup Worcestershire sauce

1 tablespoon of yellow mustard salad

½ cup brown sugar, packaged

1 teaspoon of kosher salt

1 teaspoon freshly ground black pepper

1 14.5-ounce can fire-roasted diced tomatoes with juice

2 butter spoons


In a medium skillet with high sides, add olive oil over medium heat and once hot add the onions. Cook for three minutes or until partially soft.

Add garlic and pepper flakes and cook for one minute.

Add tomato paste and cook one more minute.

Add vinegar, increase heat to medium high, and cook to partially evaporate, about five minutes.

Add all other ingredients except butter, bring to a medium bubble and cook for ten minutes. (The mixture will bubble and splash, which is why a high-sided sauce pan is needed, otherwise cover with a splash screen.)

After ten minutes, transfer to a blender and puree until completely smooth, about one minute.

Add the butter to the mixed mixture and puree again until the butter is melted and mixed with the sauce. Butter helps complete flavors.

Use it just like you would any other BBQ sauce: ribs, steak tips, sandwiches, or chicken.


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