TK’s BBQ Sauce
A few years ago I threw a bunch of ingredients in a pot in an effort to make a decent homemade BBQ sauce. Specifically, I was trying to make something that was tangy, but less-sweet and not as thick as most of the sauces that are available in the grocery store (e.g. K.C. Masterpiece, etc.). It seemed to be a hit with the guinea pigs, so I’ve been making it ever since (with minor tweaks here and there of course). This recipe is my best recollection of what goes into my basic BBQ sauce, so just start out with this and then "adjust" the sauce to your particular taste after it has cooked and reduced down. The sauce works great on barbequed chicken, hamburgers, steaks (pork or beef)...and especially Dutch-oven ribs!
12 oz. can Dr. Pepper
1 cup ketchup
½ cup apple cider vinegar
3 tablespoons Worcestershire sauce
3 tablespoons steak sauce (e.g. A-1 Steak Sauce)
1 teaspoon onion powder
1 teaspoon garlic powder
1-2 teaspoons red pepper flakes
1 teaspoon black pepper
Step 1: Combine all ingredients together in a medium saucepan and bring to boil over medium heat, stirring frequently.
Step 2: Reduce heat to medium-low and simmer uncovered, stirring occasionally, until sauce is reduced by about half or reaches the desired thickness, approximately 30-45 minutes. Skim off any bubbles that have accumulated with a spoon.
Step 3: Remove from heat, cover saucepan with lid and let stand until sauce is cool enough to pour into a plastic container, approximately 1 hour.
Step 4: Pour sauce through mesh strainer, if desired, into plastic squeeze bottles. Sauce can be stored for several months in the refrigerator.
