Prep 5 mins
Cook 30 mins
Adapted from a recipe by Kerry Saretsky at Serious Eats http://tinyurl.com/d7b834 - "The sweet-tart tang of barbecue sauce seemed the perfect vehicle for fruity, very sweet, very tart pomegranate molasses. Mixed with ketchup, fresh thyme, onion, sugar, and vinegar, the pomegranate molasses doesn't get lost in the mix, nor does it overpower. It adds this detectable, but unplaceable, sweet bite in the background of this tangier than tangy barbecue sauce, negotiating the tight-rope balance between sweet and tart that every barbecue sauce must walk. I smothered it onto spareribs, but I also dipped rotisserie chicken in it, and I know this sauce would go perfectly with barbecued pork ribs, chicken, salmon, or Portobello mushrooms."
- 1 garlic clove
- 1⁄2 sweet onion
- 2 tablespoons olive oil
- 2 tablespoons fresh thyme leaves
- 1 (15 ounce) container ketchup
- 1 cup pomegranate molasses
- 1⁄3 cup sugar
- 2 tablespoons white wine vinegar
- 2 tablespoons dry mustard
- 2 teaspoons cumin
- 1 teaspoon paprika
- ground black pepper
- Drop garlic into food processor; run processor until garlic is finely chopped. Add onion, and run processor until onion is finely chopped.
- In a medium saucepan, heat olive oil over medium heat until shimmering. Add garlic and onion mush, salt, pepper and thyme. Sweat over medium-low heat 5 minutes.
- Add remaining ingredients, stir well and simmer 25 minutes. Adjust salt and pepper to taste.