Pomegranate Barbecue Sauce Recipes

POMEGRANATE BARBECUE SAUCE

Pomegranate Barbecue Sauce image

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

Ingredients

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

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

BRAISED BEEF SHORT RIBS IN A POMEGRANATE BARBEQUE SAUCE

Braised Beef Short Ribs in a Pomegranate Barbeque Sauce image

Provided by Food Network

Time 4h40m

Yield 6 servings

Number Of Ingredients 5

Ingredients

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

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 BBQ SAUCE

POMEGRANATE BBQ SAUCE image

Categories Sauce Fruit

Yield 6 people

Number Of Ingredients 13

Ingredients

1 small onion, diced
5 cloves garlic, minced
3/4 cup brown sugar
4-5 Tbsp pomegranate molasses (found at Greek groceries or at Trader Joe's)
1 and 1/4 tsp liquid smoke (optional)
2 Tbsp Worcestershire sauce
1 tsp salt, + to taste
1 Tbsp cayenne
1/3 cup cider vinegar
1/4 cup champagne vinegar
1/4 c water
1 Tbsp dry mustard
1 tsp chili flakes (more or less, to taste)

Steps:

Purée ingredients in blender or food processor. Combine everything in a saucepan and bring to a boil. When the pomegranate mixture starts to bubble, stir and turn down the heat and simmer for 15-20 minutes until slightly thickened. Sauce will thicken more as it cools. You can pour it over anything you would eat BBQ sauce with or freeze it for later. Alternately, cover uncooked meat for kebabs with sauce, skewer them, and then grill or broil meat with sauce.

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

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

Provided by Bobby Flay

Categories main-dish

Time 2h35m

Yield 6 servings

Number Of Ingredients 28

Ingredients

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

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 MOLASSES BARBECUE SAUCE

Pomegranate Molasses Barbecue Sauce image

Adapted from a recipe by Kerry Saretsky at Serious Eats http://tinyurl.com/d7b834 - "The sweet-tart tang of barbecue sauce seemed the perfect vehicle for fruity, very sweet, very tart pomegranate molasses. Mixed with ketchup, fresh thyme, onion, sugar, and vinegar, the pomegranate molasses doesn't get lost in the mix, nor does it overpower. It adds this detectable, but unplaceable, sweet bite in the background of this tangier than tangy barbecue sauce, negotiating the tight-rope balance between sweet and tart that every barbecue sauce must walk. I smothered it onto spareribs, but I also dipped rotisserie chicken in it, and I know this sauce would go perfectly with barbecued pork ribs, chicken, salmon, or Portobello mushrooms."

Provided by DrGaellon

Categories < 60 Mins

Time 35m

Yield 2 3/4 cups, 11 serving(s)

Number Of Ingredients 13

Ingredients

1 garlic clove
1/2 sweet onion
2 tablespoons olive oil
2 tablespoons fresh thyme leaves
1 (15 ounce) container ketchup
1 cup pomegranate molasses
1/3 cup sugar
2 tablespoons white wine vinegar
2 tablespoons dry mustard
2 teaspoons cumin
1 teaspoon paprika
salt
ground black pepper

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.

Nutrition Facts : Calories 97.4, Fat 3.3, SaturatedFat 0.4, Sodium 435.1, Carbohydrate 17.5, Fiber 0.7, Sugar 15.3, Protein 1.4

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