Sodas, like the Dr Pepper in this recipe from chef Elizabeth Karmel of New York City's Hill Country Barbecue, often sweeten barbecue sauces across the country. This recipe first appeared in our June/July 2011 BBQ issue.
4 tbsp. unsalted butter 4 cloves garlic, minced 1 large yellow onion, minced 1 cup ketchup ½ cup apple cider vinegar ½ cup light brown sugar ⅓ cup Worcestershire sauce 3 tbsp. tomato paste 2 tsp. ancho chile powder 1 tsp. kosher salt 1 tsp. ground white pepper 1 12-oz. can Dr Pepper soda
Heat butter in a 4-qt. saucepan over medium-high heat. Add garlic and onions; cook until soft, 4–6 minutes. Add ketchup, vinegar, sugar, Worcestershire, paste, chile, salt, pepper, and soda; bring to a simmer. Cook until thickened, about 30 minutes.