How is it that I've never reviewed this recipe before? I've made this sauce for years. We love it with Memphis-style baby back ribs (which means they're no longer really Memphis style -- but that's the kind of rub we use. We serve the sauce on the side). I add a tiny bit of ground chipotle powder to echo the smoke in the ribs. I've seen versions of this where the Dr. Pepper was doubled and then reduced by half, the brown sugar was halved, and a cup or so of dry rub was added. I might try some of those tweaks as well...but this sauce is great as written. I do smooth it out with a stick blender sometimes, too.