Pomegranate Barbecue Marinade

    15 minutes

    If you can find pomegranite molasses try this amazing barbecue sauce. Use it as a baste or a marinade.

    5 people made this

    Serves: 8 

    • 1 1/2 tablespoons dark soy sauce
    • 2 tablespoons tomato sauce
    • 2 tablespoons pomegranate molasses
    • 2 tablespoons honey
    • 1 tablespoon sunflower seed oil
    • 1 teaspoon smooth mustard
    • 1 clove garlic, minced
    • 1/4 teaspoon sea salt
    • 1/4 teaspoon coarsely ground black pepper
    • 1/4 teaspoon ground paprika

    Preparation:15min  ›  Ready in:15min 

    1. In a bowl, stir together the soy sauce, tomato sauce, pomegranate molasses, honey, sunflower seed oil, mustard, garlic, sea salt, black pepper and paprika to make a smooth paste.

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    Reviews in English (3)


    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.  -  05 Oct 2010  (Review from Allrecipes USA and Canada)


    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.  -  15 Feb 2012  (Review from Allrecipes USA and Canada)


    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!  -  17 Oct 2013  (Review from Allrecipes USA and Canada)

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