Thinking about firing up the grill for Father’s Day? You can’t go wrong with these grilled hot dogs covered in a sweet and tangy Dr. Pepper Barbecue Sauce. Add in some Bourbon Baked Beans, corn on the cob, and Buttermilk Cole Slaw for a nice spread that will make Dad feel appreciated.
The recipe makes almost 4 cups of barbecue sauce so you’ll have plenty leftover to be adding flavor to your meals for the rest of the week. I used my leftovers to make some Baked Barbecue Chicken. It would also make a great sauce for a Barbecue Chicken Pizza.
The sauce is fairly sweet so why not add some thinly sliced fresh jalapenos for a nice contrast. The ancho chili powder pairs well with Dr Pepper and I find its flavor to be much more interesting than regular chili powder. If you don’t have any, it’s worth buying some for this recipe.
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 4 tablespoons butter
- 1 (12-ounce) can Dr Pepper
- 1 cup ketchup
- ½ cup packed brown sugar
- ½ cup cider vinegar
- ¼ cup Worcestershire sauce
- 3 tablespoons tomato paste
- 2 teaspoons ancho chili powder
- 1 teaspoon ground white pepper
- ½ teaspoon kosher salt
- 8 hot dogs
- 8 hot dog buns
- sliced jalapeno pepper
- In a medium saucepan over medium heat, cook onion in butter for 5 minutes. Add garlic and cook 1 more minute.
- Add all ingredients to saucepan except hot dogs, buns, and jalapenos. Mix well, reduce heat and simmer for 30 minutes. Remove sauce from heat and cool 10 minutes.
- Puree sauce in pan with an immersion blender or transfer to a regular blender and blend until smooth.
- Grill hot dogs on a gas grill or charcoal grill until heated through. Serve on buns topped with barbecue sauce and jalapeno slices.
Yield: 8 hot dogs and about 4 cups of sauce
Recipe Source: adapted from Better Homes and Gardens