Dr Pepper BBQ Sauce Recipe
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 teaspoon salt
- 1 garlic clove minced
- 1 tablespoon worcestershire sauce
- 1/8 teaspoon pepper
- 1/4 cup packed brown sugar
- 1 tablespoon orange juice
- 1 can (12 ounces) dr pepper
- 1 cup crushed tomatoes
- 2 tablespoons spicy brown mustard
- 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
Directions 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. Yield: 1 cup. Originally published as Dr Pepper BBQ Sauce in Taste of Home June/July 2013 Nutritional Facts 2 tablespoons equals 60 calories, trace fat (trace saturated fat), 0 cholesterol, 193 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 starch. Print Add to Recipe Box Email a Friend
