I am not usually a fan of bbq sauces, they are either too sweet or too vinegary you know the kind that opens up your nostrils as you open the bottle. I usually much prefer a dry rub of spices on my meats. This sauce is incredible. I mean look at the list of ingredients, its defiantly some of my favorite pantry staples.

The sauce is thick and sticky, kind of sweet but more tangy, savory and slightly complex in flavor. As I was traveling in Palestine I dreamt of this recipe and looked for inspiration.

I often use Pomegranate molasses as a glaze so I knew I had to use it in the making of this sauce. And I thought tomato paste has a richer more dense tomatoes flavor than ketchup.

So it was born, finally a BBQ sauce that I would love to eat. I loved it so much I used it as a dip and even slathered it on my grilled cheese sandwich. This sauce is great on wings, ribs, chicken, toss it With pulled meats as well and you can even slather it on grilled veggies.

One small can tomato paste not ketchup. Few dashes of wistchire sauce. Black Pepper. In a medium saucepan or Dutch oven, heat the olive oil over low heat. This step is just to flavor the olive oil. Stir to coat, then reduce the heat to a low simmer.

Taste the sauce before you add the honey or brown sugar. Adjust this step to your liking. Once it gets combined add a few dashes of wostchire sauce. Cook for 30 minutes on low gentle heat until all the flavors come together.

Discard bay leaf, all spice, and cinnamon stick. we are going to use the sauce in the oven baked BBQ drumsticks for tonight's dinner recipe below , or store it in an airtight container in the refrigerator for up to 1 month, drizzle a bit of olive oil on top. Oven Baked BBQ Chicken Drumsticks:.

Although you could do this on the grill but it was raining so I roasted mine in the oven and the result was incredible. Crispy, tender and juicy chicken. And the best part the drippings of the chicken and the BBQ sauce mingle and create an amazing sauce of their own that you can drizzle all over at the end.

Which makes this a recipe a can make anytime of the year rain or shine. So when I found myself literally licking this sauce off of the spoon, I knew this was a winner. My favorite part about this sauce is that it gets its sweetness from natural sources of sugar: peach and pomegranate with just a tablespoon of coconut sugar.

Not only do they add sweetness, but also a depth of flavor without being overpowering. I doubt someone could blindly guess peach and pomegranate are in here, but once you know, you can taste hints of them in the sauce.

Another game changing ingredient: the chipotle pepper. It adds just the perfect amount of heat and spice, without being spicy although you can add more if you like heat.

With peach season just starting, this is the perfect time to try this one out! What to use this on? Your email address will not be published.

Save my name, email, and website in this browser for the next time I comment. Print Recipe Pin Recipe. No ratings yet. Adapted from Afro-Vegan. Cook Time 45 mins. Reducing the Pomegranate Juice: Pour pomegranate juice into a small saucepot. It will get thicker as it rests in the fridge. During the reducing process, the liquid should have more bubbles than a typical simmer, but not a rapid boil.

While you can keep this a bit unattended while you do something else, stay nearby to keep an eye on it. IMPORTANT NOTES: This can be done a week or two ahead of time. Given this, I normally do a big batch , instead of just the amount needed for this recipe. The syrup stores in the fridge easily and can be added to a lot of different sauces.

Making the Sauce: Place a small sauce pot over low to medium heat. Add in olive oil, diced onion, garlic, and peach. Saute, stirring occasionally, until onion and peach are browned and lightly caramelized.