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.
Hot Dogs with Dr. Pepper Barbecue Sauce
- 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