Red Pepper And Molasses Bbq Sauce Recipes

POMEGRANATE MOLASSES BARBECUE SAUCE

Pomegranate Molasses Barbecue Sauce image

I was sent some pomegranate molasses as a sample to try and loved its sweet and sour, tangy kind of taste. I reckoned that it would work brilliantly in a barbecue sauce -- and our kids agreed. You can use as a barbecue mop in the last 30 minutes of cooking your meat on the barbecue or marinate chicken or other meat in sauce for at least 30 minutes before cooking in oven or on barbecue. Do not grill or bake for longer than 45 minutes, as the sugar syrups and tomato ketchup are likely to burn and make the food taste bitter.

Provided by Axel Steenberg

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 10

Ingredients

1 ½ tablespoons dark soy sauce
2 tablespoons ketchup
2 tablespoons pomegranate molasses
2 tablespoons honey
1 tablespoon sunflower seed oil
1 teaspoon smooth mustard
1 clove garlic, minced
¼ teaspoon sea salt
¼ teaspoon coarsely ground black pepper
¼ teaspoon ground paprika

Steps:

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

Nutrition Facts : Calories 37.6 calories, Carbohydrate 5.7 g, Fat 1.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.2 g, Sodium 266.2 mg, Sugar 5.2 g

BARBECUE SAUCE (RED)

Barbecue Sauce (Red) image

This is a great all-purpose barbecue sauce. It's great on any type of meat, but for pork, I would double up on the peppers.

Provided by breezermom

Categories Sauces

Time 50m

Yield 4-5 cups

Number Of Ingredients 18

Ingredients

1 cup yellow onion, diced
1/8 cup green bell pepper, diced
1/8 cup red bell pepper, diced
1/4-1/2 teaspoon crushed dried red pepper
1 tablespoon canola oil or 1/4 cup butter
1/2 tablespoon garlic, chopped
1/2 teaspoon chili powder
1/8 cup black pepper
1/4 cup light brown sugar, firmly packed
1/4 cup dark brown sugar, firmly packed
1/2 cup honey
1/8 cup molasses
1/4 cup apple cider vinegar
1/2 cup salt water (1/6 cup salt to 1/2 cup water)
1/2 tablespoon yellow mustard
1/2 lemon, juice of
1/2 tablespoon Worcestershire sauce
3 cups ketchup

Steps:

Saute the onions, peppers, and crushed red pepper in the canola oil or butter over medium heat until lightly browned, 5 to 10 minutes. Add the garlic and simmer for 5 minutes more.
Add the chili powder, black pepper, brown sugars, honey, and molasses and cook until carmelized. Add the vinegar, salt water, mustard, lemon juice, and Worcestershire sauce and simmer for 15 minutes.
Add the ketchup and simmer for 10 minutes. Let cool before storing.

RED PEPPER AND MOLASSES BBQ SAUCE

Red Pepper and Molasses BBQ Sauce image

One of my all time favorite sauces in the summer time. I use hot smoked paprika but sweet will work too. If you don't want to use fresh garlic, and onion you can sub 2 tbs onion powder and 1 tbs granulated garlic. Be aware that this sauce will getter hotter overnight. I usually make this 2 days in advance to give the flavors time to mature. Can be used same day but tomorrow the leftovers will have a different flavor. Not a bad thing, just thought you should know.

Provided by chefmick

Categories Sauces

Time 20m

Yield 2 cups

Number Of Ingredients 12

Ingredients

1/4 cup onion, chopped fine
1 garlic, whole bulb
1 teaspoon paprika
2 teaspoons red peppers, crushed flakes
2 tablespoons olive oil
9 tablespoons cider vinegar
15 ounces tomato puree
9 tablespoons molasses
4 tablespoons brown sugar, packed
5 tablespoons spicy brown mustard
2 teaspoons salt
1 1/2 teaspoons oregano, dried

Steps:

Cut garlic bulb crosswise. leave peal on for the moment. drizzle each half with 1/2 tbs olive oil each, wrap in foil and place in oven @ 325 Degrees F for about 30 minutes.
Remove garlic when soft and squeeze the meat out of the peals into a bowl, set aside. Discard peals.
while garlic is roasting: toast paprika and red pepper flakes in a dry saute pan on med heat for about 5 minutes.
in a saucepan heat 1 tbs olive oil and add onion with a pinch of salt on medium-low heat and sweat till onions are tender.
add paprika, red pepper and garlic to saucepan along with rest of ingredients.
Bring to boil, Reduce to simmer. Simmer uncovered for 20 - 30 minutes or until sauce reaches desired thickness.

Nutrition Facts : Calories 662.8, Fat 15.9, SaturatedFat 2.1, Sodium 2862.2, Carbohydrate 128.8, Fiber 6.8, Sugar 89, Protein 7.5

SPICY HOMEMADE BARBECUE SAUCE WITH MOLASSES

Spicy Homemade Barbecue Sauce With Molasses image

Our flavorful barbecue sauce is a nice choice for pork, chicken, or shredded beef barbecue, and has a sweet and hot flavor.

Provided by Diana Rattray

Categories Condiment Ingredient Sauce

Time 15m

Number Of Ingredients 9

Ingredients

1 1/2 cups ketchup
1/2 cup water
1/2 cup molasses
1/4 cup cider vinegar
2 to 3 tablespoons hot sauce (such as Texas Pete's or Frank's)
1 tablespoon Worcestershire sauce
2 teaspoons prepared mustard
1 teaspoon freshly ground black pepper
1 teaspoon onion powder

Steps:

Gather the ingredients.
Combine all ingredients in a medium saucepan over medium heat. Bring to a boil, stirring constantly.
Reduce heat to low and simmer, uncovered, until thickened and slightly reduced-about 5 to 10 minutes. Stir occasionally.

Nutrition Facts : Calories 28 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 113 mg, Sugar 6 g, Fat 0 g, ServingSize 2 cups (32 servings), UnsaturatedFat 0 g

MANGO AND RED PEPPER BARBEQUE SAUCE

Mango and Red Pepper Barbeque Sauce image

Categories Sauce Blender Fruit Quick & Easy Vinegar Mango Bell Pepper Summer Jalapeño Molasses Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 teaspoon salt
1/3 cup red-wine vinegar
3 tablespoons molasses
2 tablespoons Worcestershire sauce
1/4 teaspoon ground allspice
1 medium mango (about 1 pound), cut into chunks
2 to 3 fresh jalapeño chilies, or to taste, seeded (wear rubber gloves)

Steps:

In a skillet heat oil over moderate heat until hot but not smoking and cook onion and bell pepper with salt until softened and edges begin to brown. Stir in vinegar, molasses, Worcestershire sauce, and allspice and bring to a boil. Simmer mixture 1 minute to blend flavors and cool slightly.
Spoon mixture into a blender. Add mango and jalapeños and blend until smooth.

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