I made pomegranate BBQ sauce recipe after seeing a cooking show where the chef used pomegranate molasses in a grilled chicken glaze.
That moment inspired me to try my own version at home. I have experience making this pomegranate BBQ sauce recipe, and I wanted something unique with sweet, tangy depth.
The main specialty of this pomegranate BBQ sauce recipe is its bold flavor from pomegranate molasses, balanced by honey, mustard, and spices.
I enjoyed how it turned out, so I decided to share the process. Now I’ll show step-by-step how I make this delicious pomegranate BBQ sauce recipe from scratch.
About This Pomegranate BBQ Sauce Recipe
This pomegranate BBQ sauce recipe uses rich, bold ingredients like pomegranate molasses, dark soy sauce, ketchup, honey, garlic, smooth mustard, and a blend of spices.
The molasses brings a deep, tangy sweetness, while the soy sauce adds umami depth. Honey smooths it out with natural sweetness, and garlic gives it a sharp, savory kick.
A touch of paprika and black pepper adds warmth and mild heat. The overall taste is a balance of sweet, tangy, smoky, and slightly spicy flavors that coat grilled meats beautifully and bring them to life.
How To Prepare Pomegranate BBQ Sauce Recipe?
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Course: Sauce / Condiment
Cuisine: Fusion (Middle Eastern-Inspired BBQ)
Difficulty: Easy
Yield: about 2 cup
Kitchen Utensils Required
- Small saucepan
- Wooden spoon or silicone spatula
- Measuring spoons
- Garlic press or small knife and cutting board
- Heat-resistant jar or container for storage
Ingredients
- 2 tablespoons pomegranate molasses
- 1 ½ tablespoons dark soy sauce
- 2 tablespoons ketchup
- 1 clove garlic, finely minced
- 2 tablespoons honey
- ¼ teaspoon coarsely ground black pepper
- ¼ teaspoon ground paprika
- 1 tablespoon sunflower seed oil
- 1 teaspoon smooth yellow mustard
- ¼ teaspoon sea salt
Instructions
1. Start by heating the sunflower seed oil in a small saucepan over low to medium heat. Once warm (but not smoking), add the minced garlic and let it cook for about 30 seconds to 1 minute until it becomes fragrant be careful not to burn it.
2. Add the pomegranate molasses, soy sauce, ketchup, and honey to the saucepan. Stir everything gently to combine the ingredients into a rich, glossy base. Keep the heat on medium-low.
3. Sprinkle in the ground paprika, black pepper, and sea salt. Stir again to evenly distribute the spices throughout the sauce. Let the mixture gently simmer for 2–3 minutes, allowing the flavors to come together.
4. Add the smooth mustard into the pan and mix thoroughly. This helps balance the sweetness with a slight tang and gives a creamy texture to the sauce.
5. Continue simmering the sauce for another 3–4 minutes, stirring occasionally to prevent sticking or burning at the bottom. The sauce should slightly thicken and coat the back of your spoon.
6. Once the sauce has thickened to your desired consistency, remove it from heat. Let it cool for a few minutes before transferring to a clean jar or container. Use it immediately for grilling, glazing, or as a dipping sauce or refrigerate for up to 1 week.
Notes: Pomegranate molasses adds a sweet-tart flavor doesn’t skip it or substitute with regular molasses. For a spicier kick, you can add a pinch of cayenne or a few drops of hot sauce. This sauce is perfect for chicken wings, grilled vegetables, lamb chops, or as a glaze over roasted meats.
Nutrition Facts Of Pomegranate BBQ Sauce Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 70 |
| Fat | 2.5g |
| Carbohydrates | 12g |
| Sugars | 10g |
| Sodium | 320mg |
| Protein | 0.5g |
Why We Love This Recipe
We love this pomegranate BBQ sauce recipe because it offers a bold, deep flavor that stands out from traditional sauces.
The sweetness of honey and the tang of pomegranate molasses create a rich balance with the savory soy sauce and spices. It pairs well with grilled meats, roasted vegetables, or even as a glaze.
The color is vibrant, and the texture is smooth and glossy. This sauce adds something unique and memorable to meals.
The garlic, mustard, and paprika give it just enough warmth and depth to make it a standout addition to your homemade condiments.
Why My Recipe Works
My pomegranate BBQ sauce recipe works because each ingredient plays a specific role in building layers of flavor. The pomegranate molasses adds a bold, tart sweetness that gives the sauce its signature character.
Honey smoothes out the tang with natural sweetness, while dark soy sauce brings depth and umami. Ketchup adds body and familiar barbecue notes, and the mustard gives a slight sharpness that balances the overall taste.
Garlic, paprika, and black pepper add warmth and spice without overwhelming the other elements. Simmering everything together allows the flavors to meld into a rich, thick sauce that clings beautifully to food.
Usage Suggestions
This pomegranate BBQ sauce recipe works beautifully as a glaze for grilled or roasted chicken, lamb chops, or even tofu. Brush it onto ribs during the last few minutes of cooking for a sticky, flavorful finish.
Use it as a dipping sauce for meatballs, fries, or roasted vegetables. Stir a spoonful into pulled pork or shredded jackfruit for a sweet and tangy twist.
It also works well as a sandwich spread tries it on burgers or wraps to add bold flavor. For a quick appetizer, drizzle over baked brie or serve alongside a cheese board with crackers and cured meats.
Tips And Variations
✔ Add Smokiness: Incorporate smoked paprika or a few drops of liquid smoke while simmering. This will deepen the flavor and give the sauce a warm, smoky aroma that enhances grilled meats.
✔ Sweetness Swap: Replace honey with maple syrup or brown sugar to alter the sweetness. Maple syrup adds a richer, woodsy note, while brown sugar brings a caramel-like depth, giving the sauce a different but equally delicious taste.
✔ Herb Infusion: Stir in finely chopped fresh herbs such as rosemary, thyme, or oregano during cooking. These herbs add an earthy, fragrant layer, making the sauce more complex and fresh-tasting.
✔ Vinegar Variation: Use balsamic vinegar in place of soy sauce. Balsamic adds a subtle tang and slightly sweet complexity, plus it darkens the sauce beautifully without overpowering the other flavors.
✔ Spicy Kick: For heat lovers, mix in chili flakes, cayenne pepper, or a small amount of hot sauce. Add these gradually to control the spice level, balancing the sweet and tangy notes with a fiery finish.
Additions And Substitutions
Here are some thoughtful additions and substitutions to customize the pomegranate BBQ sauce recipe to your liking or accommodate what you have on hand:
Additions
- Fresh Herbs: Adding finely chopped fresh thyme or rosemary during simmering can introduce a fragrant, earthy note that pairs well with grilled meats.
- Citrus Zest: A small amount of lemon or orange zest can brighten the sauce, enhancing its tangy profile.
- Worcestershire Sauce: A splash adds extra umami and depth, enriching the overall flavor complexity.
Substitutions
- Pomegranate Molasses: If you don’t have pomegranate molasses, substitute with balsamic vinegar mixed with a little honey or maple syrup for a similar sweet-tart effect.
- Honey: Maple syrup or agave nectar work well as plant-based alternatives to honey.
- Sunflower Seed Oil: Olive oil or avocado oil can be used instead; they provide healthy fats and mild flavors.
- Dark Soy Sauce: Tamari or coconut amines are great substitutes, especially for gluten-free options.
- Ketchup: Tomato paste mixed with a bit of vinegar and sugar can replace ketchup if needed.
Storage Instructions
Store the pomegranate BBQ sauce recipe in an airtight container or jar with a tight-fitting lid. Keep it refrigerated to maintain freshness and flavor.
The pomegranate BBQ sauce recipe will last up to one week in the fridge. Before each use, give it a good stir or shake, as natural separation may occur.
For longer storage, you can freeze the sauce in small portions using ice cube trays or freezer-safe containers thaw in the fridge before using.
Proper storage ensures the pomegranate BBQ sauce recipe stays delicious and ready to enhance your dishes whenever you need it.
FAQs For The Pomegranate BBQ Sauce Recipe
Can I prepare the pomegranate BBQ sauce ahead of time?
Yes, this sauce can be made in advance to save time. Once cooked, allow it to cool completely, then transfer it to an airtight container and refrigerate. The flavors often deepen after resting overnight. Before using, give it a good stir or gentle reheat for the best consistency and taste.
Is pomegranate molasses essential for this recipe?
Pomegranate molasses is the key ingredient that gives the sauce its signature tangy sweetness and depth. If you don’t have it on hand, you can create a substitute by simmering fresh pomegranate juice with a bit of brown sugar until thickened, but the flavor won’t be quite the same.
Is this sauce versatile for dishes beyond BBQ?
Definitely. This pomegranate BBQ sauce can be used as a marinade, glaze, or dipping sauce for various dishes. It pairs well with grilled chicken, pork, roasted vegetables, and even as a drizzle over sandwiches or salads to add a burst of sweet and tangy flavor.
Can this recipe be made vegan-friendly?
Yes, the sauce is naturally vegan except for the honey. To keep it fully vegan, simply substitute honey with maple syrup, agave nectar, or another plant-based sweetener. This swap will maintain the sauce’s sweetness without altering the overall flavor profile significantly.
Conclusion
This delicious and amazing pomegranate BBQ sauce recipe has become a favorite that everyone enjoys. Every time I make it, it impresses my guests and adds a special touch to meals.
I created this pomegranate BBQ sauce recipe with serving in mind, making sure it’s flavorful and reliable for any occasion. I’ve shared my simple method so others can experience the same joy and satisfaction I get from making it.
I truly hope this pomegranate BBQ sauce recipe inspires you to try making it yourself and enjoy the wonderful flavors it brings to your table.
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Pomegranate BBQ Sauce Recipe
Equipment
- Small saucepan
- Wooden spoon or silicone spatula
- Measuring spoons
- Garlic press or small knife and cutting board
- Heat-resistant jar or container for storage
Ingredients
- 2 tablespoons pomegranate molasses
- 1 ½ tablespoons dark soy sauce
- 2 tablespoons ketchup
- 1 clove garlic finely minced
- 2 tablespoons honey
- ¼ teaspoon coarsely ground black pepper
- ¼ teaspoon ground paprika
- 1 tablespoon sunflower seed oil
- 1 teaspoon smooth yellow mustard
- ¼ teaspoon sea salt
Instructions
- Start by heating the sunflower seed oil in a small saucepan over low to medium heat. Once warm (but not smoking), add the minced garlic and let it cook for about 30 seconds to 1 minute until it becomes fragrant be careful not to burn it.
- Add the pomegranate molasses, soy sauce, ketchup, and honey to the saucepan. Stir everything gently to combine the ingredients into a rich, glossy base. Keep the heat on medium-low.
- Sprinkle in the ground paprika, black pepper, and sea salt. Stir again to evenly distribute the spices throughout the sauce. Let the mixture gently simmer for 2–3 minutes, allowing the flavors to come together.
- Add the smooth mustard into the pan and mix thoroughly. This helps balance the sweetness with a slight tang and gives a creamy texture to the sauce.
- Continue simmering the sauce for another 3–4 minutes, stirring occasionally to prevent sticking or burning at the bottom. The sauce should slightly thicken and coat the back of your spoon.
- Once the sauce has thickened to your desired consistency, remove it from heat. Let it cool for a few minutes before transferring to a clean jar or container. Use it immediately for grilling, glazing, or as a dipping sauce or refrigerate for up to 1 week.