Here's a recipe I developed for a client using their pomegranate molasses and their pomegranate balsamic vinegar. It is abso-friggin-lutely the best barbecue sauce you will ever use, and you can use another brand if you wish.
- 1 cup Amoretti® pomegranate balsamic vinegar
- 1½ tsp Amoretti® pomegranate molasses
- 3 Tbs Amoretti® Organilicious Agave Nectar
- ½ tsp Amoretti®Guinness Beer Compound
- 1⅓ cups water
- 1 6oz can tomato paste
- 1 tsp Worcestershire sauce
- ½ tsp Frank's Hot Sauce
- 1½ tsp whole grain mustard
- ¼ cup dark brown sugar
- ½ cup chopped onion
- 2 tsp chopped garlic
- ½ tsp grated ginger
- ½ tsp salt
Combine all of the ingredients in a large pot and simmer on medium-low for 3 to 5 hours, stirring occasionally, until the sauce is thick and rich. Set aside. Sauce will keep for 1 week tightly covered in the refrigerator, or 3 months in the freezer.
To bring your barbecue together, turn on your oven broiler or fire up your barbecue grill. Coat cooked meat thoroughly with the barbecue sauce and either grill it under the broiler on a lined cookie sheet or on a charcoal or propane barbecue grill for 3 to 4 minutes or until the sauce begins to bubble. Turn meat and slather with more barbecue sauce and grill 3 or 4 minutes more. Watch meat carefully because sugar burns easily.