Ingredients

• 4  Tbsp. (1/2 stick) unsalted butter
• 1  large yellow onion, chopped
• 4  cloves garlic, chopped
• 1  12-oz. can Dr Pepper
• 1  cup ketchup
• 1/2  cup packed brown sugar
• 1/2  cup cider vinegar
• 1/3  cup Worcestershire sauce
• 3  Tbsp. tomato paste
• 2  tsp. ancho chili powder
• 1  tsp. finely ground white pepper
• 1  tsp. kosher salt
• 8  hot dogs (1-lb. pkg.)
• 8  hot dog buns, split and toasted
•   Toppers: pickles, sliced jalapeño peppers, chopped onion (optional)

Directions

1. For sauce, in medium saucepan cook and stir onion and garlic in hot butter over medium heat about 10 minutes until onions are tender. Add all ingredients except hot dogs, buns, and toppers. Reduce heat. Simmer, covered, 15 minutes. Cook, uncovered, until sauce begins to thicken, 20 to 30 minutes. Remove from heat. Cool sauce 10 minutes.

2. Puree sauce in pan with immersion blender, or transfer to a blender jar, cover, and blend until smooth.

3. Meanwhile, on charcoal grill cook hot dogs on rack directly over medium coals for 5 to 7 minutes or until heated through.(For gas grill, heat grill. Reduce heat to medium. Cook on grill rack over heat. Cover; grill as above.) Serve hot dogs on buns with toppers. Makes 8 hot dogs and 4 cups sauce.