Good for Slathering: Pork; beef; duck; ribs

　　My students make this barbecue sauce every month in my Southern-barbecue classes. It is the only red sauce that we make in the class, and we always double the recipe because the class slathers it on everything! This sauce has been printed in many places and thousands of students have the recipe, but I couldn't write a sauce chapter and not include it here. The Dr. Pepper gives this sauce an edge over most basic sweet barbecue sauces.

　　

Ingredients

Makes 5 cups

　　4 tablespoons (1/2 stick) unsalted butter

　　1 large yellow onion, chopped

　　4 cloves garlic, chopped

　　1 cup ketchup

　　3 tablespoons tomato paste

　　One 12-ounce can Dr. Pepper

　　1/2 cup cider vinegar

　　1/3 cup Worcestershire sauce

　　1/2 cup packed dark brown sugar

　　2 teaspoons ancho or New Mexican chili powder

　　1 teaspoon fine-ground white pepper

　　1 teaspoon kosher salt

　　

Step 1

1. In a heavy saucepan, melt the butter. Sauté the onion and garlic in the butter until translucent, about 10 minutes. Add all the remaining ingredients and simmer for about 15 minutes, until the flavors have blended. Continue cooking until the sauce begins to thicken, 20 to 30 minutes. Taste and adjust the seasonings with salt and pepper if desired. Remember, the ribs will have plenty of spice rub on them, so don't overseason the sauce.

　　

Step 2

2. Let the sauce cool for about 10 minutes or until it is warm but no longer "boiling" hot. Puree with an immersion or traditional blender-this will make the sauce thicker. Let cool. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks.

　　

Step 3

3. Brush it on food 5 to 15 minutes before the cooking time is finished. If desired, serve extra on the side.

　　Reprinted with permission from Soaked, Slathered, and Seasoned by Elizabeth Karmel, (C) 2009 John Wiley & Sons, Inc.