Dr Pepper Barbecue Sauce
Recipe Number: 1326
Contributor: PCG
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Serves:
5 gallons
Calories Per Serving:
Preparation Time:
Difficulty: Average
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| Ingredients: |
2 liters Dr Pepper
2 medium onions, pureed
1 medium head garlic, pureed
2 Tbs. grated ginger root
4 institutional-size cans tomato sauce
1/2 cup yellow mustard
1/2 bottle Tabasco Caribbean style steak sauce
2 tsp. chili powder
5 bay leaves
1 Tbs. dried basil |
1 Tbs. marjoram
2 Tbs. rubbed sage
2 Tbs. allspice
3 Tbs. cinnamon
1/4 cup freshly-ground black pepper
2 Tbs. salt
1 quart cider vinegar
6 11 1/2-oz. jars Steen's molasses
3 quarts prepared barbecue sauce |
| Cooking
Instructions: |
1. Pour the Dr Pepper into a large saucepan and boil it down slowly to about one cup of liquid.
2. Meanwhile, in a big stockpot saute the onions, garlic, and ginger over medium heat for about fifteen minutes, and stirring every minute or two. (The ginger may turn the mixture green. Ignore this.)
3. Add the other ingredients except the vinegar, molasses, and
prepared barbecue sauce. Bring to a light simmer and lower the heat as low as it will go. Simmer, covered, for about eight hours, stirring thoroughly every five to ten minutes and scraping the bottom of the pot to make sure it doesn't burn down there.
4. Add the molasses, vinegar, and prepared sauce and cook another hour or two. Taste the sauce and add more molasses or vinegar to balance it. Add salt and hot sauce to taste.
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| Additional
Comments: |
| Makes five gallons of sauce. Pack what you will not use right away into sterilized canning jars, while the sauce is still hot. > |
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