Pomegranate Bbq Sauce Recipes

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POMEGRANATE MOLASSES BARBECUE SAUCE

I was sent some pomegranate molasses as a sample to try and loved its sweet and sour, tangy kind of taste. I reckoned that it would work brilliantly in a barbecue sauce -- and our kids agreed. You can use as a barbecue mop in the last 30 minutes of cooking your meat on the barbecue or marinate chicken or other meat in sauce for at least 30 minutes before cooking in oven or on barbecue. Do not grill or bake for longer than 45 minutes, as the sugar syrups and tomato ketchup are likely to burn and make the food taste bitter.

Provided by Axel Steenberg

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 10



Pomegranate Molasses Barbecue Sauce image

Steps:

  • In a bowl, stir together the soy sauce, ketchup, pomegranate molasses, honey, sunflower seed oil, mustard, garlic, sea salt, black pepper, and paprika to make a smooth paste.

Nutrition Facts : Calories 37.6 calories, Carbohydrate 5.7 g, Fat 1.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.2 g, Sodium 266.2 mg, Sugar 5.2 g

1 ½ tablespoons dark soy sauce
2 tablespoons ketchup
2 tablespoons pomegranate molasses
2 tablespoons honey
1 tablespoon sunflower seed oil
1 teaspoon smooth mustard
1 clove garlic, minced
¼ teaspoon sea salt
¼ teaspoon coarsely ground black pepper
¼ teaspoon ground paprika

BRAISED BEEF SHORT RIBS IN A POMEGRANATE BARBEQUE SAUCE

Provided by Food Network

Time 4h40m

Yield 6 servings

Number Of Ingredients 5



Braised Beef Short Ribs in a Pomegranate Barbeque Sauce image

Steps:

  • In a saucepan, combine half the barbeque sauce with half the pomegranate juice and add the agave, to taste. Bring to a simmer over medium-low heat and reduce until thick, about 30 minutes.
  • Preheat the oven to 250 degrees F. Line the bottom of a braising or roasting pan with the orange slices.
  • Brush the reduced sauce onto the short ribs and sear in a saute pan over high heat until the sugars are nice and caramelized. Place the meat into the braising pan with the orange slices. Pour in the remaining barbeque sauce and pomegranate juice and enough water to cover the meat completely. Cover with aluminum foil and cook until the meat is tender and falling off the bone, up to 4 hours, checking often.

1/2 gallon pomegranate juice
1/2 gallon barbeque sauce, your choice
Agave nectar
6 oranges, sliced
6 (6-ounce) beef short ribs

GRILLED QUAIL WITH POMEGRANATE-ORANGE BBQ SAUCE AND TABOULI WITH QUINOA AND SHREDDED KALE

Provided by Bobby Flay

Categories     main-dish

Time 2h35m

Yield 6 servings

Number Of Ingredients 28



Grilled Quail with Pomegranate-Orange BBQ Sauce and Tabouli with Quinoa and Shredded Kale image

Steps:

  • For the tabouli: Place the quinoa in a medium saucepan, cover with 1 3/4 cups cold water and season with salt and pepper. Bring to a boil, cover, lower the heat and cook until the water is absorbed and the quinoa is tender, 18 to 20 minutes. Remove the lid, fluff with a fork and let cool slightly.
  • Put the quinoa in a large bowl; add the tomatoes, mint, kale, cucumbers and onions and mix to combine. Whisk together the olive oil and lemon and orange zests and juices, and season with salt and pepper. Add the dressing to the salad and toss to combine. Cover and refrigerate for at least 1 hour before serving. The longer the salad sits the better the flavors become.
  • For the pomegranate-orange BBQ sauce: Heat the oil in a medium saucepan over medium heat; add the onions and cook until soft. Add the pomegranate juice, orange juice, pomegranate molasses, vinegar, sugar, cinnamon sticks and orange zest and cook until reduced by half. Add the ketchup and cook for 15 minutes.
  • Remove from the heat, whisk in the mustard, salt and pepper and let cool slightly. Remove the cinnamon sticks before using. Remove about 1 cup of the sauce for serving.
  • For the quail: Heat the grill to medium high for direct grilling. Brush the quail with canola oil and sprinkle with salt and pepper. Put breast-side down on the grill and cook about 3 minutes. Flip, brush with the barbecue sauce, cover the grill and cook another 3 to 4 minutes.
  • Transfer to a platter and serve with the reserved barbecue sauce and the tabouli.

1 cup quinoa, rinsed well
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup (1/2 pint) grape tomatoes, halved
1/2 cup fresh mint leaves, finely chopped
1 small bunch dinosaur kale, finely shredded
1/2 English cucumber, cut into small dice
1/2 small red onion, thinly sliced
1/2 cup extra-virgin olive oil
Zest of 1/2 and juice of 2 lemons
Zest of 1/4 and juice of 1 orange
2 tablespoons canola oil
1 small Spanish onion, diced
1 cup pomegranate juice
1/4 cup freshly squeezed orange juice
1/4 cup pomegranate molasses
1/4 cup red wine vinegar
3 tablespoons light brown sugar
2 cinnamon sticks
Finely grated zest of 1 orange
1/2 cup ketchup
1 tablespoon Dijon mustard
Kosher salt
1/4 teaspoon coarsely ground black pepper
12 quail, backbones and bottom leg joints removed, flattened, wings tucked
Canola oil, for brushing
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

STICKY GRILLED CHICKEN

There will never be too many ways to barbecue chicken. In this recipe, molasses and apricot jam lend a sweet and sticky glaze.

Provided by Maggie Ruggiero

Categories     Chicken     Grill/Barbecue     Molasses     Apricot     Summer     Gourmet     Ginger

Number Of Ingredients 11



Sticky Grilled Chicken image

Steps:

  • Cook garlic, ginger, spices, and 1 tsp. kosher salt in oil in a small saucepan over medium heat, stirring, until fragrant, about 1 minute. Add pomegranate juice and boil until reduced to 1 cup, 12 to 19 minutes. Remove from heat, and then add jam and molasses and stir until jam has melted. Cool (it will thicken slightly). Transfer 3/4 cup sauce to a bowl and reserve for serving.
  • Prepare grill for indirect heat cooking over medium hot charcoal (medium heat for gas).
  • Pat chicken dry and season all over with 4 tsp. kosher salt. Oil grill rack, then grill chicken (in batches if necessary) skin side down first, directly over coals (covered only if using gas grill), turning once, until browned, 4 to 5 minutes. Move to area with no coals underneath (or over turned off burner for gas) and brush with some of sauce. Continue to grill, partially covered for charcoal (covered for gas), turning and brushing with sauce occasionally, until cooked through and well-glazed, 7 to 8 minutes for breasts, 15 to 20 minutes for dark meat.

10 garlic cloves, forced through a garlic press or minced
1 Tbsp grated peeled ginger
2 tsp paprika
1 1/2 tsp ground coriander
3/4 tsp ground cumin
Rounded 1/4 tsp cayenne
1 1/2 Tbsp olive oil or vegetable oil
2 cups bottled unsweetened pomegranate juice
1 cup apricot jam (12 oz.), forced through a sieve if chunky
2 Tbsp molasses (not robust or blackstrap)
2 whole chickens (about 3 1/2 lb each), cut into 10 serving pieces (see cook's note below)

POMEGRANATE SAUCE

Make and share this Pomegranate Sauce recipe from Food.com.

Provided by Diana Adcock

Categories     Fruit

Time 2h10m

Yield 4 half pints, 16 serving(s)

Number Of Ingredients 3



Pomegranate Sauce image

Steps:

  • Cut Pomegranates in half and put seeds through a juice reamer.
  • Strain juice through a damp jelly bag or several layers of damp cheesecloth.
  • Measure 5 cups of pomegranate juice.
  • In a large saucepot combine the pomegranate juice, lemon juice and sugar.
  • Bring to a boil, stirring constantly until sugar dissolves.
  • Reduce heat to low, or medium low, depending on your stove. You want product at a constant simmer.
  • Simmer, stirring often, until product is reduced by half.
  • Ladle hot sauce into sterile, hot jars.
  • Leave 1/4 inch head space.
  • Wipe rims and adjust caps.
  • Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
  • This makes 4 half pints.

Nutrition Facts : Calories 136.7, Fat 0.4, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 35, Fiber 0.8, Sugar 33.7, Protein 1.2

12 large pomegranates
1/2 cup lemon juice
1 cup white sugar

SWEET & SOUR RIBS WITH POMEGRANATE SALSA

Pork spare ribs are great served in a sticky fruit glaze with spices and ginger, and a tangy sauce on the side

Provided by Sarah Cook

Categories     Dinner, Main course

Time 4h10m

Number Of Ingredients 16



Sweet & sour ribs with pomegranate salsa image

Steps:

  • Heat oven to 160C/140C fan/gas 3. Snugly fit the ribs into a roasting tin. Pour over the pomegranate juice and enough water (if needed) to cover the ribs, then cover tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender, but not falling apart.
  • Put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring. Set aside.
  • When the ribs are done, tip away the liquid and coat all over with the sticky sauce. Cover and marinate in the fridge for at least 1 hr, or better still up to 24 hrs. Can be frozen at this stage.
  • To make the salsa, mix together all the ingredients and chill until ready to serve.
  • About 30 mins before baking, take the ribs out of the fridge to come to room temperature. Heat oven to 220C/200C fan/gas 7. Bake for 20-30 mins, turning occasionally and basting often with the sauce, until sticky, hot and crisping on the outside. Serve with the salsa and flatbreads or rice, if you like.

Nutrition Facts : Calories 656 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 58 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 1.6 milligram of sodium

2kg pork spare rib
1l carton pomegranate juice
flatbreads or rice , to serve (optional)
10 tbsp pomegranate molasses (shop bought or see our recipe, below)
8 tbsp soft brown sugar
8 tbsp tomato ketchup
2 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1 tbsp grated ginger
2 tsp ground cumin
2 tsp coriander seed
1 red onion , finely chopped
seeds from 2 pomegranates , or about 2 tubs pomegranate seeds
1 red chilli , finely chopped
juice 2 limes
½ a small bunch coriander , roughly chopped

POMEGRANATE BARBECUE SAUCE

Developed by Monica Pope of T'afia Restaurant in Houston, Texas, as a sauce for a North African style meat loaf, with a brush of Texas.

Provided by PalatablePastime

Categories     Sauces

Time 10m

Yield 3 1/2 cups, 28 serving(s)

Number Of Ingredients 6



Pomegranate Barbecue Sauce image

Steps:

  • Mix ingredients and simmer for 5-15 minutes to thicken and also blend flavors.
  • Allow to cool, then store refrigerated or freeze for later use.

Nutrition Facts : Calories 26.1, Fat 0.1, Sodium 286.5, Carbohydrate 6.7, Fiber 0.1, Sugar 6.1, Protein 0.5

3 cups ketchup
1/2 small yellow onion, minced
2 tablespoons pomegranate molasses
1 chipotle chile in adobo, minced
1 tablespoon adobo sauce
1 teaspoon sugar

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