Big Red Soda & Chipotle BBQ Sauce
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In Texas, Big Red soda has long been a backyard BBQ staple, known for its bold red color and creamy sweetness. When paired with smoky chipotle peppers, it transforms into something unforgettable. This sauce draws on those familiar flavors, reducing Big Red until its sugars caramelize, then layering in the smoky heat of chipotle and the tang of apple cider vinegar. With Revolution Barbecue Kansas City BBQ Rub in the mix, you get a perfect balance of sweet, smoky, and savory seasoning that elevates every bite. Whether brushed on ribs in the last few minutes of cooking or spooned over pulled pork, it’s a true taste of Texas comfort with a fiery kick.
Big Red Soda & Chipotle BBQ Sauce
Rated 5.0 stars by 1 users
Category
Sauce
Cuisine
American
Author: Glenn Connaughton
Servings
3 Cups
Prep Time
15 minutes
Cook Time
35 minutes
Calories
79
Big Red soda’s creamy, sweet profile might seem unusual in a BBQ sauce, but when simmered down, it becomes the perfect base for bold, smoky flavors. This recipe blends reduced Big Red with chipotle peppers in adobo for a deep, smoky heat, ketchup and tomato paste for body, and apple cider vinegar for a clean, tangy finish. Revolution Barbecue Kansas City BBQ Rub adds its signature sweet-smoky spice blend, delivering complexity without extra pantry spices. Using chipotle peppers gives the sauce a robust smoky heat that balances beautifully with the sweetness of Big Red and the richness of brown sugar.
Ingredients
- (2) 12-ounce cans Big Red soda
- 1 tablespoon neutral oil
- ½ cup finely diced white onion
- 3 cloves garlic, minced
- 1 cup ketchup
- 2 tablespoons tomato paste
- 3 chipotle peppers in adobo, chopped, plus 2 tablespoons adobo sauce from the can
- ½ cup light brown sugar, packed (was ¼ cup)
- ⅓ cup apple cider vinegar (starting amount; was ⅔ cup)
- 1 tablespoon Worcestershire sauce (starting amount; was 2 tablespoons)
- 1 tablespoon Revolution Barbecue Kansas City BBQ Rub
Directions
- Reduce the soda: In a medium saucepan over medium heat, simmer the Big Red until reduced by about half, 12 to 15 minutes, to concentrate its flavor and caramelize the sugars.
- Sauté the aromatics: In a large saucepan, heat neutral oil over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 30 seconds until fragrant.
- Build the base: Stir in ketchup, tomato paste, chipotle peppers, adobo sauce, brown sugar, vinegar, Worcestershire, and Revolution Barbecue Kansas City BBQ Rub. Add the reduced Big Red and stir to combine.
- Simmer the sauce: Bring to a gentle simmer, reduce heat to low, and cook uncovered for 20 to 25 minutes, stirring occasionally, until thickened and flavors meld.
- Blend for smoothness: For a silky texture, use an immersion blender directly in the pot, or carefully transfer to a blender and process until smooth.
- Cool and store: Let cool completely before transferring to a bottle or container. Refrigerate for up to 2 weeks.
Recipe Note
This Big Red Soda & Chipotle BBQ Sauce blends the nostalgic sweetness of Big Red soda with the smoky heat of chipotle peppers, balanced by the tang of apple cider vinegar. The addition of Revolution Barbecue Kansas City BBQ Rub brings the perfect harmony of sweet and smoky spice that ties it all together. With 3 chipotle peppers, the sauce packs a bold smoky punch while still letting the sweetness of Big Red shine. It caramelizes beautifully on meat, making it ideal for brushing on ribs or brisket during the final minutes of cooking, drizzling over pulled pork, or serving as a dipping sauce for smoked chicken. Explore this recipe and other bold, flavor-packed creations at Revolution Barbecue and stock up on seasonings that make every cookout unforgettable.
Nutrition information is automatically calculated, and should only be used as an approximation
Serving Size
1 serving (68 grams)
Calories 79,
Fat
0 grams,
Polyunsaturated Fat
0 milligrams,
Monounsaturated Fat
0 milligrams,
Carbs
20 grams,
Protein
0 grams,
Potassium
78 milligrams,
Fiber
0 grams,
Sodium
276 milligrams,
Sugar
18 grams,
Iron
.1 milligrams
