Best Pomegranate Bbq Sauce Recipes

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

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-CHIPOTLE BBQ SAUCE

Pomegranate-Chipotle BBQ Sauce image

This sauce starts out sweet then it sneaks in and slaps you with some heat!! Great on racks of ribs. Try it on chicken wings too.

Provided by pboyce

Categories Sauces

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup water
1 ounce pomegranate molasses
1/4 cup apple cider vinegar
2 tablespoons chipotle chiles in adobo, pureed
1/4 cup tomato paste
2 teaspoons yellow mustard
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper

Steps:

Add all ingredients to a sauce pot and bring to a boil.
Reduce heat to medium and simmer 30-45 minutes, or until thickened.
Store in the fridge.

Nutrition Facts : Calories 82.5, Fat 0.1, Sodium 294.9, Carbohydrate 20.5, Fiber 0.6, Sugar 19.2, Protein 0.6

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.