Get that grill going, and slather on this sticky-sweet Dr Pepper barbecue sauce, or try these tasty baked beans for a soda-infused side dish.
Nothing represents summertime like the barbecue. As soon as the weather starts warming up, we start grilling. Since we are primarily vegetarian eaters in my house, I try to think of dishes that will not only be appealing to my family but also to guests we have over who are meat eaters.
This barbecue sauce is one I make regularly, and it goes well on just about anything from chicken to beef, as a dip for homemade french fries and even as a fun surprise ingredient on nachos.
Dr Pepper barbecue sauce recipe
Inspired by epicurious
Yields 5 cups
- 1/2 stick unsalted butter
- 1 large sweet onion, finely diced
- 5 garlic cloves, minced
- 1 cup all-natural ketchup
- 1/4 cup tomato paste
- 1/2 cup apple cider vinegar
- 1/3 cup vegan Worcestershire sauce (or you can use regular)
- 1 (12 ounce) can Dr Pepper
- 1/2 cup packed organic dark brown sugar
- 1/2 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried mustard powder
- Salt and pepper, to taste
- In a saucepot, melt the butter over medium heat. Add in the onion and garlic, and cook just until soft and the onions are translucent.
- Add in the remaining ingredients, stirring occasionally. Simmer uncovered for 30 minutes until the sauce is nice and thick.
- Remove from heat, and allow the sauce to cool. Store it in a jar in the refrigerator for up to 1 week.
Dr Pepper barbecue beans recipe
Rather than making a meat dish, I made these hearty Dr Pepper barbecue beans. They are an excellent side dish with so much flavor.
- 1 pound dried beans, such as northern beans
- 1 large sweet onion, diced
- 1 teaspoon garlic powder
- 1-1/2 to 2 cups Dr Pepper barbecue sauce
- 1/4 cup water
- Rinse the dry beans under cool water, and remove any beans that look bad.
- To a large bowl, add the beans, and cover them with cold water. Cover the bowl with a kitchen towel, and let the beans soak for 8 hours or ideally overnight.
- After the beans have soaked, add them to a large pot, and cover them with water.
- Simmer the beans over medium-high heat for 1 hour, skimming the foam off the top. Once the beans are nice and tender, drain the water from the pot.
- Return the beans to the stove, and add in the onions, garlic powder, barbecue sauce and water.
- Simmer uncovered on medium-low heat for 30 minutes or until the onions have softened.
- Remove from heat, and serve warm.
More barbecue recipes
Super-loaded barbecue nachos
Healthy barbecue chicken salad
Hawaiian barbecue chicken flatbread pizza