Recipe by Axel Steenberg
"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."
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1 1/2 tablespoons
dark soy sauce
sunflower seed oil
coarsely ground black pepper
This was delicious! The pomegranate molasses added another dimension to an otherwise traditional BBQ sauce! I added more fresh ground black pepper as a preference and used agave nectar instead of honey, and EVOO instead of sunflower oil.
Inspired combination. It's now a house favourite. This sauce is 'ace' on pork chops or pork tenderloin, roasted in the oven. As Axel Steenberg warns, this sauce can burn after 30-45 minutes so watch closely. I'm a great fan of pomegranate molasses. I picked it up 'on spec' at the neighbourhood Middle Eastern grocery.
I used regular molasses and canola oil for this, only because that's what was around. LOVE it! We're an incredibly busy family (who isn't?) and it saves time to prep ahead. I've made this in a larger batch and stored it in the kitchen for a week. We've used it on roasts, burgers, & chicken. The roast went in the slow cooker with this. For the burgers, I had made sliders and left a little out as one of the sauce choices. For the chicken, we had breaded cutlets and I drizzled some over them. It's been a versatile sauce. Good stuff, thanks for posting it!
* Percent Daily Values are based on a 2,000 calorie diet.
Pomegranate Molasses Barbecue Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 38
** Calories from Fat: 16
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