Pomegranate molasses with BBQ — what is it?

Pomegranate molasses is a thick, dark syrup made from evaporated pomegranate juice. It is an indispensable ingredient in Middle Eastern, Turkish, and Persian cuisine — and one of the most versatile flavor enhancers for BBQ. The combination of intense sweetness and distinct acidity makes it ideally suited as a marinade, glaze, or finishing element for grilled meats.

What is pomegranate molasses?

Pomegranate molasses (also known as pomegranate syrup) is made by slowly reducing pomegranate juice until it reaches a thick, syrupy consistency. The end result is deep dark red to almost black, with a flavor reminiscent of balsamic vinegar but fruitier and less acidic. Pomegranate molasses is available in Middle Eastern and Turkish specialty stores and increasingly in better supermarkets.

Pomegranate molasses for BBQ — three applications

As a marinade

Mix pomegranate molasses with garlic, olive oil, cumin, and black pepper for an instant marinade for lamb, chicken, or duck. The acids in the molasses slightly break down meat fibers, ensuring extra tenderness. Marinate for at least 2 hours, preferably overnight.

As a BBQ glaze

Pomegranate molasses caramelizes beautifully over high heat. Brush spareribs, chicken thighs, or lamb chops in the last 10 minutes of cooking for a glossy, sweet-sour glaze. Be careful: due to the sugars, it burns quickly — use only over indirect heat or at the very last moment. Read more about core temperatures in our core temperature overview.

As a finishing drizzle

Drizzle pomegranate molasses over grilled meat immediately after slicing — the acidity activates the flavors in the same way as sumac or lemon. Works particularly well with rack of lamb and köfte. Read our rack of lamb recipe for inspiration.

Combinations with our rubs

Pomegranate molasses pairs best with warm, spicy rubs:

  • Shawarma rub: The cumin and paprika are enhanced by the sweet-sour molasses — ideal as a glaze on shawarma chicken or pulled lamb
  • Jamaican Jerk rub: The spiciness of the jerk is softened by the sweetness of pomegranate — an unexpectedly good combination on chicken thighs
  • Korean rub: Pomegranate molasses partially replaces the gochujang base for a fruitier Korean marinade

Making your own pomegranate molasses

Simmer 500 ml pomegranate juice with 60 ml lemon juice and 4 tablespoons of sugar over low heat until reduced to about 160 ml — approximately 45–60 minutes. Let cool; the syrup will thicken further. Store in a well-sealed bottle in the refrigerator for up to 3 months.

Discover more ingredients

Also check out sumac for BBQ, apple cider vinegar for BBQ, and all BBQ ingredients explained.