Barbecue sauce is a must-have staple in the well-stocked pantry. Slathered on pork ribs, beef or chicken, it adds a sweet-tangy note to smoky grilled meats. With its distinctive tart yet fruity-sweet flavor, pomegranate molasses makes a perfect base for barbecue sauces. It's easy to adjust the final balance of the sauce to your taste by adding more vinegar or cayenne as you like.
You can find pomegranate molasses in specialty stores and Middle Eastern markets, but it's a snap to make your own with our easy recipe.
Place the onion and garlic in a small food processor or blender and pulse until the mixture is very finely chopped. Alternately, you can do this by hand with a sharp knife.
Place a heavy medium-size sauce pan over medium heat and add the oil. When the oil is hot, add the onion-garlic mixture and cook, stirring frequently, for 5 minutes. Add the ketchup, pomegranate molasses, sugar, vinegar, thyme, cumin and paprika, and bring the mixture to a simmer. Reduce the heat to low and cook, stirring occasionally, until the sauce has thickened and the flavors have developed, 15 to 20 minutes.
Once cooled, the sauce can be refrigerated, covered, for up to 1 week.