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Dr Pepper Barbecue Sauce

This Dr Pepper Barbecue Sauce is made using Dr Pepper as a base giving this homemade sauce a very unique flavor. It’s made using pantry staples and it’s bound to become a kicked-up grilling sauce you can use with beef, pork, chicken or ribs.
Dr Pepper Barbecue Sauce

EAsy Dr Pepper Barbecue Sauce Recipe

At first glance, the ingredient list may look long but, many of the items are already in your spice collection and pantry.  I actually enjoy making my own sauces occasionally, and the sweet and spicy flavor combination of this Dr Pepper Barbecue Sauce makes it a great choice to use with any baked or grilled steak, pork, chicken or ribs. Dr Pepper was my childhood drink of choice during sleepovers I had with my best friend, Kim, years ago.  It’s no wonder we were never sleepy!  We had no idea our favorite drink would make a great barbecue sauce, too.

Dr Pepper Barbecue Sauce

How to Make the BEST Dr Pepper Barbecue Sauce Recipe

  • Ingredients you’ll need to make homemade Dr Pepper Barbecue Sauce: 12 ounces Dr Pepper, crushed tomatoes, tomato paste, diced onion, garlic, butter, molasses, brown sugar, apple cider vinegar, chipotle pepper in adobo, Worcestershire sauce, dark chili powder, ground mustard, cumin, ground chipotle pepper, white pepper, cayenne pepper, salt and black pepper to taste.
  • Kitchen tools you’ll need: One 3 or 4 quart heavy bottomed saucepan, whisk, measuring cups and spoons, stand blender or food processor, sharp knife and chopping board to vegetable chopper.
  • This bbq sauce is packed with flavor so don’t be intimidated by the ingredient list.
  • Allow it to simmer and reduce, then ladle into a stand blender or a food processor and puree until smooth. You could also use an immersion blender and puree in the saucepan.
  • Cool completely then place it into a mason jar or airtight container to store in the refrigerator.
  • You can store this Dr Pepper Barbecue Sauce chilled in the refrigerator for up to 1-2 weeks.
  • If you love Dr Pepper checkout these recipes, too. Slow Cooked Dr Pepper Baby Back Ribs cooked low and slow. Slow Cooked Dr Pepper Barbecue Beef that makes a spectacular pulled beef barbecue sandwich piled high on a toasted kaiser roll.

Dr Pepper Barbecue Sauce

More Homemade Sauces and Condiment Recipes to Make

I love making homemade sauces when time allows and with a little pre-planning you can, too. Sauces you may enjoy that you can find here in the MSSK recipe index is my


pulled pork with barbecue sauce

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5 from 2 votes

Dr Pepper Barbecue Sauce

Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Keyword: dr-pepper-barbecue-sauce
Servings: 4 cups
Calories: 592kcal
Author: Melissa Sperka


  • 1 medium sweet onion. chopped
  • 4 Tbsp butter
  • 1 15 oz can crushed tomatoes
  • 1 12 oz Dr. Pepper
  • 1 6 oz can tomato paste
  • 3/4 cup molasses
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1/3 cup apple cider vinegar
  • 1 chipotle pepper in adobo sauce roughly chopped
  • 1 Tbsp minced garlic
  • 1 Tbsp Worcestershire sauce
  • Seasonings:
  • 1 tsp kosher salt
  • 1 tsp black or white pepper
  • 1 tsp ground mustard
  • 1 tsp dark chili powder
  • 1 tsp ground chipotle pepper (or ancho chili pepper)
  • 1 tsp ground cumin
  • 1/4 tsp cayenne


  • In a heavy bottomed 3 or 4 quart saucepan saute the diced onions in butter over medium high heat until translucent.
  • To the pan add crushed tomatoes, Dr Pepper, tomato paste, molasses, honey, cider vinegar, brown sugar, kosher salt, black or white pepper, ground mustard, dark chili powder, ground chipotle pepper, ground cumin. Mix to combine.
  • Lower the heat and simmer uncovered over low heat for at least 1 hour to allow the sauce to reduce, thicken and intensify in flavor. Stir occasionally.
  • Taste and adjust the salt and pepper, then puree in a food processor or stand blender until smooth. Cool completely.
  • Chill in the refrigerator in a mason jar or airtight container for up to 1-2 weeks..


This sauce can be made up to a week ahead of time. Store in the refrigerator in an airtight container.


Serving: 1cup | Calories: 592kcal | Carbohydrates: 126g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 566mg | Potassium: 1576mg | Fiber: 3g | Sugar: 119g | Vitamin A: 1242IU | Vitamin C: 15mg | Calcium: 200mg | Iron: 5mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    I tried tgis recipe I did however leave a couple of things out such as the adobo pepper and chipotle pepper. I have asthma and can’t eat a whole lot of spicy. However it still had a nice kick to it which I like and was really good.

  2. 5 stars
    This looks delicious! It really bothers me when people review recipes and then change them! I can’t wait to try it!

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