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  • Dr Pepper Barbecue Sauce

    Dr Pepper Barbecue Sauce

    This Dr Pepper Barbecue Sauce has been a longtime family favorite—rich, sweet, and smoky. Reducing a portion of the Dr Pepper concentrates its distinctive flavor, while gently warming the spices brings out their aroma. Brown sugar, honey, and molasses give the sauce a rounded sweetness, balanced by apple cider vinegar and savory seasoning. Brush it onto meat near the end of cooking or serve it warm on the side.

    Ingredients

    • 1 bottle, 20 fl oz (591 ml), Dr Pepper, divided
    • 2 cups (480 g) ketchup, divided
    • About ¾ cup (150 g) brown sugar
    • 2 tbsp (40 g) molasses
    • ¼ cup (84 g) honey
    • ¼ cup (60 ml) apple cider vinegar
    • 2 tsp liquid aminos
    • 1 tsp fish sauce
    • 1 tsp chipotle chili powder
    • ½ tsp garlic powder
    • ½ tsp table salt
    • ¼ tsp ginger powder
    • ¼ tsp galangal powder, or substitute an additional ¼ tsp ginger
    • ¼–½ tsp black pepper

    Directions

    Reduce The Dr Pepper

    Pour 1 cup (240 ml) of the Dr Pepper into a saucepan and simmer over medium heat until reduced to a thick, syrupy consistency, about 10–15 minutes. Set aside.

    Bloom The Spices

    In a large saucepan, warm 2–3 tbsp (30–45 g) of the measured ketchup over medium heat.

    Add the chipotle chili powder and garlic powder, stirring constantly for 30–60 seconds until fragrant.

    Build The Sauce

    Add the remaining Dr Pepper, reduced Dr Pepper syrup, remaining ketchup, brown sugar, molasses, honey, apple cider vinegar, liquid aminos, fish sauce, salt, ginger, galangal, and black pepper.

    Stir well to combine.

    Simmer Until Thickened

    Bring the sauce to a gentle boil, then reduce to a simmer.

    Cook uncovered, stirring occasionally, until thickened to your desired consistency, about 20–30 minutes.

    Taste And Adjust

    Taste and adjust with additional vinegar for brightness or a pinch of salt if needed.

    Yield: About 4 cups (950 ml).

    Notes

    Preparation

    • Reducing part of the Dr Pepper concentrates its flavor and enhances the signature character of the sauce.
    • Blooming the spices helps develop deeper, more integrated flavor compared to adding them directly to the liquid.
    • The combination of brown sugar and molasses provides a more balanced, less candy-like sweetness.

    Variations

    • Root Beer or Cola: Root beer or cola may be substituted for Dr Pepper for a slightly different flavor profile.
    • Tangier Sauce: For a slightly tangier sauce, increase the apple cider vinegar by 1–2 tsp.

    Serving Suggestions

    • Perfect for pulled pork, ribs, grilled chicken, or burgers.
    • Brush onto meats during the final stage of cooking or serve warm on the side.

    Make-Ahead & Storage

    • Refrigerate in a sealed container for up to 1 week.
    • Reheat gently before serving if desired.
    • The flavor deepens after a day in the refrigerator.
  • Dr Pepper Baked Beans

    Dr Pepper Baked Beans

    Inspired by the sweet, smoky profile of our Dr Pepper Barbecue Sauce, these baked beans are built for deep flavor and balanced texture from the start. Navy beans are cooked until just tender, then simmered in a rich sauce of reduced Dr Pepper, bacon, onion, molasses, tomato paste, and chipotle. Finished with layered acidity, the result is bold, glossy, and barbecue-ready—perfect alongside pulled pork, smoked meats, and a full backyard spread.

    Ingredients

    Beans

    • 2 cups, 1 lb (454 g), navy beans
    • Water, for cooking

    Dr Pepper Base

    • 1 bottle, 20 fl oz (591 ml), Dr Pepper, divided

    Sauce And Seasoning

    • ½ cup (120 g) ketchup
    • ¼ cup (80 g) molasses
    • 1 tbsp (21 g) honey
    • 2 tbsp (33 g) tomato paste
    • 1 tbsp hickory liquid smoke
    • 1 tbsp liquid aminos
    • 1½ tsp fish sauce
    • 1 tsp dry mustard
    • 1 tsp prepared yellow mustard
    • 1¼ tsp chipotle chili powder
    • ½ tsp garlic powder
    • ½ tsp ginger powder
    • ½ tsp galangal powder, or substitute an additional ½ tsp ginger powder
    • ½ tsp table salt, plus more to taste if needed
    • ½ tsp black pepper

    Aromatics And Bacon

    • 1 lb (454 g) thick-cut bacon, diced
    • 1 medium yellow onion, finely diced
    • 1 bell pepper, diced

    Acid And Finishing

    • 2–3 tbsp (30–45 ml) apple cider vinegar, divided
    • 1 tsp tamarind paste (optional but recommended)

    Directions

    Cook The Beans

    Rinse the beans and place them in the Instant Pot. Cover with water by 1–2 inches (2.5–5 cm).

    Cook on High Pressure for 25–28 minutes, then allow a 10-minute natural release before manually releasing the remaining pressure. Drain and set aside. Beans should be tender but still hold their shape.

    Reduce The Dr Pepper

    Pour 1 cup (240 ml) of the Dr Pepper into a small saucepan and simmer over medium heat until reduced to a thick syrup, about 10–15 minutes. Set aside. Reserve the remaining Dr Pepper for the sauce.

    Build The Flavor Base

    Using the Instant Pot on Sauté mode or a large heavy pot on the stove, cook the bacon until rendered and lightly crisp. Transfer the bacon to a plate and reserve, leaving about 2–3 tbsp (30–45 ml) bacon fat in the pot.

    Add the onion with a small pinch of salt and cook for 8–12 minutes, stirring occasionally, until softened and lightly golden.

    Add the bell pepper and cook for 2–3 minutes, until slightly softened.

    Add the tomato paste and cook for 1–2 minutes, stirring constantly, until slightly darkened and fragrant.

    Build The Sauce

    Add the reduced Dr Pepper syrup, the remaining Dr Pepper, ketchup, molasses, honey, liquid smoke, liquid aminos, fish sauce, dry mustard, prepared mustard, chipotle chili powder, garlic powder, ginger powder, galangal powder, table salt, and black pepper.

    Stir well and bring to a simmer.

    Simmer The Beans

    Add the cooked beans and half of the bacon to the sauce.

    Simmer uncovered for 20–30 minutes, stirring occasionally, until the beans are well coated and the sauce is rich and glossy.

    Add 1 tbsp (15 ml) of the apple cider vinegar during this simmering stage, along with the tamarind paste if using.

    Finish And Balance

    Stir in the remaining bacon.

    Add the remaining 1–2 tbsp (15–30 ml) vinegar to taste, depending on how bright and tangy you want the finished beans.

    Taste and adjust with additional salt if needed. Simmer briefly to integrate, then serve.

    Yield: 10 servings.

    Notes

    Preparation

    • Cooking the beans just to tender (not soft) prevents them from breaking down during the final simmer.
    • Reducing part of the Dr Pepper separately concentrates its flavor and gives the finished sauce a deeper, more distinctive character.
    • Blooming the tomato paste in bacon fat adds richness and helps avoid a flat ketchup-heavy flavor.

    Variations

    • Using canned beans: Substitute 3½–4 cans (15–15.5 oz / 425–439 g each) navy or Great Northern beans, drained and rinsed. Skip the pressure cooking step. After building the sauce, simmer it for 10–15 minutes to thicken, then add the beans and simmer gently for just 10–15 minutes to heat through and coat without overcooking.
    • Less Sweet: If you prefer a slightly less sweet result, reduce the honey to 2 tsp.
    • Classic Acidity: For a slightly more classic profile, omit the tamarind paste and rely entirely on apple cider vinegar for the acidity.
    • Extra Barbecue Flavor: For a more pronounced barbecue character, stir in 2–3 tbsp (30–45 ml) of Dr Pepper Barbecue Sauce near the end of cooking.
    • Root Beer or Cola: Root beer or cola may be substituted for Dr Pepper, though the flavor profile will shift slightly.

    Serving Suggestions

    • Serve with smoked pulled pork, ribs, smoked chicken, or burgers.
    • This is especially good as part of a barbecue plate with cole slaw and Jalapeño-Bacon Smoked Mac & Cheese.
    • Top with extra crisp bacon, sliced green onions, chopped cilantro, pickled jalapeños, or fried shallots if desired.

    Make-Ahead & Storage

    • The flavor improves after resting overnight.
    • Refrigerate up to 4 days.
    • Reheat gently over low heat with a splash of water or Dr Pepper if needed to loosen the sauce.
    • Freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
  • Carne Asada Tacos

    Carne Asada Tacos

    Carne asada tacos are all about bold, bright flavors—citrus, chiles, and fire meeting the smoky heat of the grill. This version brings together a vibrant, well-balanced marinade, a hot charcoal sear, and classic taquería toppings for tacos that taste like they came straight from a late-night stand in Mexico. Served with warm corn tortillas, diced onion, fresh cilantro, and your choice of salsa verde or chile de árbol salsa, these tacos are simple, deeply flavorful, and perfect for any cookout.

    Ingredients

      Marinade

    • ½ cup cilantro, roughly chopped
    • ⅓ cup avocado oil
    • ¼ cup soy sauce
    • ¼ cup orange juice
    • 2 tbsp lime juice (see note for overnight marinade)
    • 1 jalapeño, minced
    • 3–4 garlic cloves, crushed
    • 2–3 tbsp grated white onion
    • 1 tsp cumin
    • 1 tsp chipotle chili powder
    • 1 tsp ancho chili powder
    • ½ tsp mexican oregano
    • ⅛ tsp cinnamon
    • 1–2 tbsp Mexican Coke (optional, enhances caramelization)
    • 1 tsp Worcestershire sauce

      • Optional Dry Substitutions (If Fresh Aromatics Are Unavailable)

    • ½ tsp garlic powder (instead of fresh garlic)
    • ½ tsp onion powder (instead of fresh onion)

      • Meat

    • 1–2 lbs flank or skirt steak
    • ½–1 tsp kosher salt, for seasoning before grilling

      • Finishings

    • Corn tortillas
    • 1 white onion, diced
    • 1 bunch cilantro, stemmed and chopped
    • Salsa Verde or Chile de Árbol Salsa
    • Limes, cut into wedges

    Directions

    Prepare the Marinade

    In a bowl, combine cilantro, avocado oil, soy sauce, orange juice, lime juice, jalapeño, garlic, grated onion, cumin, chipotle chili powder, ancho chili powder, oregano, cinnamon, Mexican Coke (if using), and Worcestershire sauce.

    Mix well to blend.

    Marinate the Steak

    Place steak in a resealable plastic bag or shallow dish and pour the marinade over the top. Seal or cover tightly, pressing out excess air.

    Marinate for 2–4 hours.

    For overnight marinating, reduce lime juice to 1 tbsp to avoid surface mushiness.

    Preheat the Grill

    Heat a charcoal grill to very high heat (550–650°F) for proper searing.

    Grill the Steak

    Remove the steak from the marinade and pat completely dry with paper towels for better browning. Season both sides with ½–1 tsp kosher salt.

    Place the steak on the grill and turn it every minute for even charring. Grill until medium-rare (130–135°F), about 6–8 minutes total, though thinner pieces may finish sooner.

    Optional:

    • Boil ¼ cup reserved marinade for 1 minute and lightly baste the steak during the final minute of cooking for deeper color and flavor.

    Rest and Slice

    Let the steak rest for 5–10 minutes to allow juices to redistribute.

    Slice thinly on the bias, making sure to cut against the grain for maximum tenderness.

    Assemble the Tacos

    Warm corn tortillas until soft and pliable.

    Fill with sliced steak and top with diced onion, chopped cilantro, your choice of salsa verde or chile de árbol salsa, and a squeeze of lime.

    Notes

    Preparation

    • Skirt steak is more traditional for carne asada and tends to grill quickly with excellent flavor, though flank steak also works beautifully. Cutting on the bias gives each slice more surface area, enhancing tenderness and making the meat easier to layer into tacos.
    • If using the optional Mexican Coke, it adds caramelization and depth without making the marinade taste sweet.

    Serving Suggestions

    • Great with Mexican Rice, Refried Beans, or Lime-Pickled Red Onions.
    • Offer both salsas—verde for brightness, chile de árbol for heat.

    Variations

    • Add a pinch of smoked paprika for a subtle smoky note without overpowering the grill flavor.
    • Swap jalapeño for serrano for more heat.

    Make-Ahead & Storage

    • Marinade can be made 2–3 days in advance.
    • Leftover carne asada keeps 3 days refrigerated.
    • Reheat sliced steak briefly in a hot skillet to avoid drying out.