Dr. Pepper Barbecue Sauce

Ingredients:
4 Tbsp. unsalted butter
1 large yellow onion, chopped
4 cloves garlic, chopped
1 c. ketchup
3 Tbsp. tomato paste
12 oz. (1 can) Dr. Pepper
1/2 c. cider vinegar
1/3 c. Worcestershire sauce
1/2 c. packed dark brown sugar
2 tsp. ancho or New Mexican chili powder
1 tsp. fine-ground white pepper
1 tsp. kosher salt

Directions:
In a heavy saucepan, melt the butter.  Saute the onion and garlic in the butter until translucent, about 10 minutes.  Add all the remaining ingredients and simmer for about 15 minutes, until the flavors have blended.  Continue cooking until the sauce begins to thicken, 20-30 minutes.  Taste and adjust the seasonings with salt and pepper if desired.  Remember, the ribs will have plent of spice rub on them, so don't overseason the sauce.

Let the sauce cool for about 10 minutes or until it is warm but no longer "boiling" hot.  Puree with an immersion or traditional blender (this makes the sauce thicker).  Let cool.  The sauce will keep, tightly covered, int he refrigerator for up to 2 weeks.

Brush it on food 5-15 minutes before cooking time is finished.  If desired, serve extra on the side.

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