Name: Dr. Pepper Barbecue Sauce
Yield: Makes 5 cups
Ingredients: 4 tablespoons (1/2 stick) unsalted butter; 1 large yellow onion, chopped; 4 cloves garlic, chopped; 1 cup ketchup; 3 tablespoons tomato paste; One 12-ounce can Dr. Pepper; 1/2 cup cider vinegar; 1/3 cup Worcestershire sauce; 1/2 cup packed dark brown sugar; 2 teaspoons ancho or New Mexican chili powder; 1 teaspoon fine-ground white pepper; 1 teaspoon kosher salt

Dr. Pepper Barbecue SauceJamie Tiampo

Good for Slathering: Pork; beef; duck; ribs

My students make this barbecue sauce every month in my Southern-barbecue classes. It is the only red sauce that we make in the class, and we always double the recipe because the class slathers it on everything! This sauce has been printed in many places and thousands of students have the recipe, but I couldn't write a sauce chapter and not include it here. The Dr. Pepper gives this sauce an edge over most basic sweet barbecue sauces.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.