Pomegranate Molasses BBQ Sauce
Tangy-sweet BBQ sauce with pomegranate molasses, honey, mustard, and spices. Use as a marinade or baste; tips for simmering, heat swaps, and storage.
I ONLY use The Spice House spices & their pomegranate molasses.
Feel free to play with this recipe. For example: I make my own ketchup using The Spice House's tomato powder. I have used their smoked paprika and their sweet paprika. If you need more heat use a hot paprika or some sriracha powder. You can also add a teaspoon of Apple cider vinegar. It's all good.
Submitted by: Katherine from Guanica, Puerto Rico
Yield: about half a cup
- This sauce mixes pomegranate molasses, honey, mustard, ketchup, spices, and neutral oil for a tangy-sweet BBQ glaze.
- Simmer gently in a heavy pan and stir often to avoid burning, or add a little water to prevent scorching the sugar.
- Adjust heat with hot paprika or sriracha powder, swap honey for maple to make it vegan, and refrigerate up to two weeks.
Spices
Featured in this Recipe
Preparation Instructions:
In a small bowl, stir ALL ingredients together until thoroughly mixed.
It is best to gently simmer this sauce so flavors can marry. Be very carful not to let this sauce burn as it contains a lot of sugar. You can stir in some water and reduce it away to be safe.
You can use as a marinade and a baste on beef, pork or chicken.
thespicehouse.com
Frequently Asked Questions
What is pomegranate molasses and how does it affect the flavor?
Pomegranate molasses is a thick, reduced syrup made from pomegranate juice. It brings bright tang, fruity depth, and concentrated sweetness that balances the honey and spices in this BBQ sauce.
How do I stop the sauce from burning while simmering?
Simmer over low heat in a heavy-bottomed pan and stir frequently. If the sauce looks like it might stick, add a tablespoon or two of water, then reduce gently. Cook just until flavors meld and the sauce slightly thickens.
Can I use this sauce as both a marinade and a baste?
Yes. Marinate meat for a few hours or overnight for deeper flavor. When basting while grilling or roasting, apply toward the end of cooking to avoid heavy charring from the sugars.
How can I make the sauce spicier or less sweet?
To increase heat, use hot smoked paprika, sriracha powder, cayenne, or red pepper flakes. To reduce sweetness, cut back on honey or pomegranate molasses and add a splash of apple cider vinegar to brighten the sauce.
Can I make a vegan or gluten-free version?
Yes. For a vegan option replace honey with maple syrup or agave. The recipe is naturally low in gluten, but check your ketchup and spice labels to confirm they are certified gluten-free.
How should I store the sauce and how long will it keep?
Store in a sealed jar in the refrigerator for up to two weeks. For longer storage freeze in portions for up to three months. Stir or whisk after chilling before using.
What can I use if I don’t want store-bought ketchup?
You can use a homemade ketchup made from tomato powder or tomato paste. A quick swap: 1 tablespoon tomato paste, a little water to thin, a teaspoon vinegar, and a pinch of sugar or salt to taste to replace the 2 tablespoons of ketchup.
What is pomegranate molasses and how does it affect the flavor?
Pomegranate molasses is a thick, reduced syrup made from pomegranate juice. It brings bright tang, fruity depth, and concentrated sweetness that balances the honey and spices in this BBQ sauce.
How do I stop the sauce from burning while simmering?
Simmer over low heat in a heavy-bottomed pan and stir frequently. If the sauce looks like it might stick, add a tablespoon or two of water, then reduce gently. Cook just until flavors meld and the sauce slightly thickens.
Can I use this sauce as both a marinade and a baste?
Yes. Marinate meat for a few hours or overnight for deeper flavor. When basting while grilling or roasting, apply toward the end of cooking to avoid heavy charring from the sugars.
How can I make the sauce spicier or less sweet?
To increase heat, use hot smoked paprika, sriracha powder, cayenne, or red pepper flakes. To reduce sweetness, cut back on honey or pomegranate molasses and add a splash of apple cider vinegar to brighten the sauce.
Can I make a vegan or gluten-free version?
Yes. For a vegan option replace honey with maple syrup or agave. The recipe is naturally low in gluten, but check your ketchup and spice labels to confirm they are certified gluten-free.
How should I store the sauce and how long will it keep?
Store in a sealed jar in the refrigerator for up to two weeks. For longer storage freeze in portions for up to three months. Stir or whisk after chilling before using.
What can I use if I don’t want store-bought ketchup?
You can use a homemade ketchup made from tomato powder or tomato paste. A quick swap: 1 tablespoon tomato paste, a little water to thin, a teaspoon vinegar, and a pinch of sugar or salt to taste to replace the 2 tablespoons of ketchup.
Comments