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Homemade Cherry Dr. Pepper BBQ Sauce: Sweet, Smoky, and Unforgettable

While grabbing a jar of barbecue sauce from the store might be convenient, there’s an unmatched satisfaction that comes from crafting your own. This isn’t just any homemade sauce; this is our beloved Cherry Dr. Pepper BBQ Sauce, a recipe that perfectly balances sweetness with a zesty tang and just the right whisper of heat. It’s truly a game-changer for your grilling adventures, offering a depth of flavor you simply won’t find in a bottle off the shelf. Imagine a rich, vibrant sauce that clings beautifully to your favorite meats, leaving you with that irresistible finger-licking goodness. It’s not just a sauce; it’s an experience.

A jar of finished Dr. Pepper BBQ Sauce with a spoon in it, surrounded by frozen tart cherries, ready for serving.

For me, a truly outstanding barbecue sauce should hit all the right notes: sweet, tangy, smoky, and a touch spicy. This particular version excels as a wonderfully sweet, easily mop-able sauce, making it absolutely perfect for chicken, ribs, or even pulled pork. Its complex flavor profile makes it incredibly versatile, enhancing everything it touches. In fact, it’s so good, we even use it as a key ingredient in our Dr. Pepper Baked Beans recipe, proving its adaptability beyond just a grilling condiment. Once you try this homemade sauce, you’ll understand why it’s a staple in our kitchen and will surely become one in yours.

Why Choose Homemade BBQ Sauce?

There are countless reasons to ditch the store-bought bottles and embrace the world of homemade barbecue sauces. First and foremost, you have complete control over the ingredients. This means no artificial flavors, high-fructose corn syrup, or excessive sodium that often plague commercial brands. You can tailor the sweetness, heat, and tang precisely to your preference, creating a sauce that perfectly complements your dishes. Beyond the health benefits and customization, there’s a unique satisfaction in knowing you’ve created something delicious from scratch. The process itself is rewarding, and the resulting flavor is often far superior, bringing a fresh, vibrant, and authentic taste to your barbecue spread. Plus, it’s a fantastic way to impress your guests at your next cookout!

Key Ingredients for This Unique BBQ Sauce

The magic in this Dr. Pepper BBQ Sauce truly comes alive with its signature ingredients: frozen tart cherries and Cherry Dr. Pepper. While a regular Dr. Pepper would still yield a tasty sauce, the “cherry” variety provides an extra layer of fruity depth that perfectly complements the tart cherries, elevating the overall flavor profile. Using frozen fruit is a convenient choice, ensuring consistent results year-round, and truly making this a phenomenal Cherry Dr. Pepper BBQ Sauce.

All the essential ingredients neatly laid out on a counter, ready to be combined for making Dr. Pepper BBQ Sauce.

Another beloved addition to my BBQ sauces, and a secret weapon for depth and a gentle warmth, are ancho peppers. These come conveniently packed in a small can, usually labeled as “Chipotles in Adobo sauce.” You’ll typically only need one or two for this recipe, adding a rich, smoky, and mildly spicy kick without overwhelming the other flavors. Don’t worry about leftovers; simply transfer the unused peppers and sauce into a zip-top bag and store them in the freezer. They freeze beautifully, allowing you to easily break off a small piece whenever you need a boost of smoky heat for this sauce or any other dish.

Beyond these stars, you’ll find classic BBQ sauce staples like rich ketchup, tangy apple cider vinegar, sweet brown sugar, savory Worcestershire sauce, pungent dry mustard powder, and essential seasonings like kosher salt and fresh cracked black pepper. Each ingredient plays a crucial role in creating the complex, well-rounded flavor that makes this sauce so addictive. The combination of sweet from the Dr. Pepper and brown sugar, tart from the cherries and vinegar, and smoky heat from the chipotles creates a truly dynamic and irresistible condiment.

For precise measurements and detailed instructions, scroll down to the bottom of the post to find the complete recipe card, or use the JUMP TO RECIPE button at the top.

Crafting Your Homemade Dr. Pepper BBQ Sauce: Step-by-Step

Making this incredible Dr. Pepper BBQ Sauce is a straightforward process, designed for ease and maximum flavor development. We begin by building a flavorful base. In a medium saucepan, melt a couple of tablespoons of unsalted butter over medium heat. Once shimmering, add your diced yellow onion and minced garlic. Sauté them gently until the onions become wonderfully soft and translucent, almost melting into the butter. This step is crucial for developing a sweet, aromatic foundation for your sauce.

Sauteing diced onions and minced garlic in melted butter within a saucepan until softened and aromatic.

Adding frozen cherries, ancho peppers, mustard, vinegar, Worcestershire sauce, and ketchup to the saucepan after the onions and garlic have softened.

Once your aromatic base is ready, it’s time to bring in the stars of the show. Add all the remaining ingredients to the pan: the frozen tart cherries, minced chipotle peppers in adobo, Cherry Dr. Pepper, apple cider vinegar, brown sugar, ketchup, Worcestershire sauce, dry yellow mustard powder, kosher salt, and fresh cracked black pepper. Stir everything together thoroughly to combine, then increase the heat to bring the mixture to a gentle boil. This initial boil helps to integrate all the flavors and begins the cooking process for the cherries and onions.

After the mixture reaches a boil, reduce the heat to a low simmer. Allow the sauce to gently bubble and meld for at least 15 minutes. This simmering period is where the magic truly happens, allowing all the distinct flavors to marry and deepen, creating a harmonious and rich sauce. Once simmered, I prefer a smooth consistency, so I use an immersion blender directly in the pot to puree the sauce until silky smooth. This incorporates the softened cherries and onions seamlessly into the sauce, giving it a luscious texture.

The BBQ sauce mixture gently boiling in the saucepan before being pureed to a smooth consistency.

Using an immersion blender to puree the simmering sauce, transforming the cherries, peppers, and onions into a smooth, even consistency.

Once the sauce has been thoroughly blended, I like to let it simmer for a few more minutes. This extra simmering time allows the sauce to thicken just a tiny bit more, reaching a perfect consistency that’s ideal for coating meats without being too runny. However, if you prefer a slightly looser sauce, you can stop the simmering process immediately after blending. The choice is yours!

The finished Dr. Pepper BBQ sauce resting in the saucepan with a spoon, showing its rich, smooth texture.

Once you’ve achieved your desired consistency, carefully transfer the hot sauce into clean canning jars or an airtight bottle. Allow it to cool completely at room temperature before refrigerating. Stored in the fridge, this delicious homemade Cherry Dr. Pepper BBQ Sauce will keep for 2-3 weeks, though I wager it’ll be devoured long before then! Enjoy the rich, sweet, and tangy flavors in all your barbecue dishes.

A jar of finished Dr. Pepper BBQ Sauce with a spoon in it, a can of cherry Dr. Pepper in the background, and frozen cherries in the foreground, showcasing the key ingredients.

Notes & Tips for Perfecting Your Dr. Pepper BBQ Sauce

Achieving the best flavor in your homemade Dr. Pepper BBQ Sauce involves a few key techniques. When you’re cooking the onions and garlic in the very first step, consider slowing down a bit. Instead of just 3-5 minutes, cook them over medium-low heat for about 10 minutes. This extended sautéing time allows the onions to become incredibly soft and encourages a gentle caramelization, which sweetens them naturally. It also gives the butter a chance to brown slightly, adding a nutty, deeper flavor that will infuse into your entire sauce. This seemingly small step significantly enhances the complexity and richness of the final product.

If you don’t have a handheld immersion blender, don’t worry! You can still achieve a beautifully smooth sauce. After simmering the mixture, simply remove it from the heat and let it cool for about 20-30 minutes. Once it’s no longer scalding hot, carefully transfer it to a traditional blender. When blending hot liquids, safety is paramount. Make sure the liquid isn’t too hot, as excessive steam can build up and cause the blender lid to explode. To prevent any messy mishaps, fill the blender cup only about halfway, secure the lid tightly, and then place a kitchen towel over the top before blending. Start on a low speed and gradually increase it until the sauce is perfectly smooth. This method will give you the same fantastic texture without an immersion blender.

Substitutions & Variations for Customization

One of the best aspects of making your own BBQ sauce is the freedom to customize it to your taste and dietary needs. Here are some ideas for substitutions:

Dairy-Free Option: To make this recipe dairy-free, simply swap the unsalted butter for 1 tablespoon of olive oil or your preferred plant-based butter substitute. Both options will provide the necessary fat to sauté the aromatics without compromising flavor.
Onion Varieties: While yellow onion is recommended for its balanced sweetness, virtually any onion variety will work. Red or purple onions can add a slightly sharper, more vibrant color and a touch more sweetness, while sweet onions (like Vidalia) can make the sauce even milder and sweeter. Choose based on your preference.
Heat & Spice Level: I adore the gentle, smoky warmth that Chipotles in Adobo bring to this sauce. However, you are the master of your spice! Feel free to adjust the number of chipotles for more or less heat, or substitute them with fresh peppers. For a milder kick, try a deseeded jalapeño. For medium heat, a serrano pepper. If you’re feeling adventurous and love extreme heat, a habanero or even a ghost pepper could be used (with extreme caution!). Alternatively, for a completely non-spicy sauce, you can omit the chipotles entirely or use a bell pepper for mild flavor. Experiment to find your perfect heat level!
Cherries – Fresh vs. Frozen: Frozen dark sweet cherries are my go-to because they are consistently available year-round and ensure a uniform texture every time. However, if you have access to fresh sweet or tart cherries when they’re in season, by all means, use them! Just be sure to pit them before adding them to the sauce.
Dr. Pepper Choices: This is a cherry-forward BBQ sauce, so Cherry Dr. Pepper is a natural fit, enhancing the fruit notes beautifully. However, if you prefer, you can certainly use regular Dr. Pepper for a classic, subtly spiced soda flavor. You could even experiment with other cherry-flavored sodas if Dr. Pepper isn’t available.
Vinegar Options: Apple cider vinegar provides a fantastic balance and a bright tang to the sauce. Other excellent choices include white balsamic vinegar, which offers a mellower acidity and a hint of sweetness, or even my new favorite, Rosé vinegar, for a unique and slightly floral tartness. Red wine vinegar or distilled white vinegar can also work, though they might offer a sharper tang.
Brown Sugar Alternatives: Whether you use light or dark brown sugar in this recipe, the difference in the final taste will be subtle due to the abundance of other strong flavors. Dark brown sugar has a higher molasses content, offering a slightly richer, deeper caramel note. If you’re looking for an alternative sweetener, a touch of maple syrup or honey could also be used, but adjust to taste as their sweetness levels and flavor profiles differ.
Mustard Powder Variation: For a subtle flavor tweak and a bit more bite, consider replacing the dry yellow mustard powder with prepared horseradish or a smaller amount of horseradish powder. This will introduce a different kind of warmth and pungency that pairs surprisingly well with the sweet and smoky elements.

Another beautiful shot of the finished Dr. Pepper BBQ Sauce in a glass jar, with a spoon nestled inside and fresh frozen cherries scattered in front.

Delicious Compliments for this Sauce

This versatile Dr. Pepper BBQ Sauce isn’t just for slathering on ribs or chicken; it complements a wide array of dishes. Here are some fantastic pairings:

Parmesan Crusted Potatoes: The savory, crispy potatoes offer a wonderful textural and flavor contrast to the sweet and tangy sauce.
BBQ Chicken Salad: Transform your leftover grilled chicken into a vibrant salad, using this sauce as a dressing or mixed in with the chicken for a smoky-sweet kick.
Instant Pot BBQ Ribs: The ultimate match! Use this sauce to finish tender, fall-off-the-bone ribs, adding a burst of sweet and smoky flavor.
Snap Pea Salad: A fresh, crunchy salad provides a light and refreshing counterpoint to the rich barbecue sauce, perfect for a summer meal.
Grilled Pork Tenderloin: Pork and cherry are a classic combination. This sauce makes an excellent glaze for a perfectly grilled pork tenderloin.
Ranch Potato Salad: The creamy, herb-infused potato salad is a comforting side that balances the bold flavors of the BBQ sauce.
Baked BBQ Meatballs: Coat homemade or frozen meatballs in this Dr. Pepper BBQ sauce for a crowd-pleasing appetizer or main dish.

Have you tried this irresistible Dr. Pepper BBQ Sauce? I’d love to hear your thoughts! Please leave a review or comment below. And for more delicious recipes and kitchen tips, be sure to sign up for my newsletter and follow along on Instagram, Pinterest, and Facebook!

📖 Recipe Card

Yield: about 4 cups

Dr. Pepper BBQ Sauce

Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

I know it is easy to just buy a jar of bbq sauce at the store, but I really love making my own, and this Dr. Pepper BBQ Sauce is a favorite! It’s sweet, tangy, and boasts a unique cherry and smoky flavor.

Ingredients

2 tablespoons Unsalted Butter
½ large Yellow Onion, diced – about 1 cup
1 tablespoon Garlic, minced
1 -2 Chipotle Peppers in Adobo sauce, minced
1 cup Dark Sweet Cherries, frozen
1, 12-ounce can Cherry Dr Pepper
¼ cup Apple Cider Vinegar
½ cup Brown Sugar
1 ½ cup Ketchup
¼ cup Worcestershire Sauce
2 teaspoons Dry Yellow Mustard Powder
2 teaspoons Kosher Salt, Mortons
¾ teaspoon Fresh Cracked Black Pepper

Instructions

In a medium saucepan, warm over medium heat. Melt the butter in the pan, then add the diced onions and minced garlic. Sauté for 3-5 minutes, or up to 10 minutes over medium-low heat, until onions are very tender.
Add the remaining ingredients (cherries, Dr. Pepper, vinegar, brown sugar, ketchup, Worcestershire, mustard powder, salt, pepper, and chipotles) to the pan. Stir everything together until well combined.
Increase heat to bring the mixture to a gentle boil.
Reduce the heat to medium-low and let the sauce simmer for 15 minutes, allowing flavors to meld and deepen.
Using an immersion blender, blend the mixture directly in the pot until smooth. Alternatively, let the sauce cool for 20-30 minutes and blend until smooth in a traditional blender.
If you prefer a slightly thicker sauce, continue to simmer for a few more minutes after blending. Otherwise, remove from heat.
Transfer the cooled sauce to an airtight jar or bottle and store it in the refrigerator.
The sauce will keep for 2-3 weeks when refrigerated.

Notes

Tips for Enhanced Flavor and Smoothness:

When sautéing onions and garlic, cooking them over medium-low heat for about 10 minutes will soften them more thoroughly and promote caramelization, adding a sweeter, richer base to your sauce. This also allows the butter to brown slightly, deepening the overall flavor.
If you don’t have an immersion blender, let the sauce cool for 20-30 minutes before transferring it to a regular blender. When blending hot liquids, fill the blender cup only halfway, secure the lid, and place a kitchen towel over the top to prevent steam buildup and spills. Blend on low speed, gradually increasing until smooth.

Customization and Substitutions:

Dairy-Free: Replace butter with 1 tablespoon of olive oil or a dairy-free butter alternative.
Onions: Yellow, red, or sweet onions all work well. Yellow onions offer a balanced sweetness.
Spice Level: Adjust 1-2 Chipotle Peppers in Adobo for desired heat. For more heat, use a fresh jalapeño or serrano. For no heat, omit the chipotles.
Cherries: Fresh sweet or tart cherries can be used instead of frozen, just ensure they are pitted.
Dr. Pepper: While Cherry Dr. Pepper is recommended for extra fruity notes, regular Dr. Pepper works perfectly fine.
Vinegar: Apple cider vinegar provides tang. White balsamic or Rosé vinegar are also excellent options for a slightly different acidity.
Sweetener: Light or dark brown sugar can be used interchangeably. Honey or maple syrup could also be substituted, adjusting quantities to taste.
Mustard Powder: For a different flavor profile, try replacing mustard powder with a small amount of prepared horseradish or horseradish powder.

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Sweet & Smoky Dr. Pepper BBQ