Pomegranate Barbecue Sauce Recipes

POMEGRANATE BARBECUE SAUCE

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.

BRAISED BEEF SHORT RIBS IN A POMEGRANATE BARBEQUE SAUCE

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.

POMEGRANATE MOLASSES BARBECUE SAUCE

Steps:

• Drop garlic into food processor; run processor until garlic is finely chopped. Add onion, and run processor until onion is finely chopped.
• In a medium saucepan, heat olive oil over medium heat until shimmering. Add garlic and onion mush, salt, pepper and thyme. Sweat over medium-low heat 5 minutes.
• Add remaining ingredients, stir well and simmer 25 minutes. Adjust salt and pepper to taste.

POMEGRANATE-CHIPOTLE BBQ SAUCE

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.

POMEGRANATE MOLASSES BARBECUE SAUCE

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.