Pomegranate Bbq Sauce Recipes
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
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
GRILLED QUAIL WITH POMEGRANATE-ORANGE BBQ SAUCE AND TABOULI WITH QUINOA AND SHREDDED KALE
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.
POMEGRANATE-CHIPOTLE BBQ SAUCE
This sauce starts out sweet then it sneaks in and slaps you with some heat!! Great on racks of ribs. Try it on chicken wings too.
Provided by pboyce
Categories Sauces
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Add all ingredients to a sauce pot and bring to a boil.
- Reduce heat to medium and simmer 30-45 minutes, or until thickened.
- Store in the fridge.
Nutrition Facts : Calories 82.5, Fat 0.1, Sodium 294.9, Carbohydrate 20.5, Fiber 0.6, Sugar 19.2, Protein 0.6
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
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
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