Magnolia Grille's Molasses Barbecue Sauce
A rather thin, deeply flavored bbq with a lot of interest. I could just about drink this!

It was a dark and stormy September day…sounds like the start of a good horror story, huh! It could have been because I needed some barbecue sauce. And I didn’t want to go out in the rain.

Magnolia Grille's Molasses Barbecue Sauce
Magnolia Grille’s Molasses Barbecue Sauce

Now, a lot of quickie barbecue sauces start with ketchup, but that wasn’t going to work for me. Because no Barbecue Sauce and no Ketchup. In. The. House. Bummer. Luckily, I remembered this wonderful little barbecue sauce from Magnolia Grille.

It’s meant to be served with their Grilled Pork Chops (another post, perhaps – they’re so simple & so good) and this sauce is a gorgeous thing napped across them – the little bits and pieces of this and that makes it almost like a barbecue salsa. A thin North Carolina Barbecue salsa, that is.

Magnolia Grille's Molasses Barbecue Sauce
Magnolia Grille’s Molasses Barbecue Sauce

But today, I’m going to blend it all together into a more cohesive sauce. It’s still not very thick, but perfect for the bit of leftover chicken I wanted to toss in it. You’ll love it, either way, I promise. This is simple (for a barbecue sauce) and easy, but don’t let that fool ya.

The flavors are complex – I blame the dates in this. Oh, and the molasses. Or maybe the wine. Different but different good! It has a smoky, deep hot sauce kind of taste. I did do quite a bit of adapting, so here’s the original, if you’d like to see it.

Funny, isn’t it – that I have no ketchup but I do have wine! 🙂

Magnolia Grille's Molasses Barbecue Sauce
Magnolia Grille’s Molasses Barbecue Sauce

Magnolia Grille's Barbecue Sauce

  • Servings: abt a cup
  • Difficulty: easy
  • Print

  • 3 cups good chicken broth, preferably low sodium
  • 1 cup dry white wine
  • 1/4 cup apple cider vinegar
  • 1/4 cup mild-flavored (light) molasses
  • 1/4 cup chopped fresh tomato
  • 3 tablespoons minced onion
  • 2 tablespoons chopped pitted dates
  • 1 tablespoon chopped garlic
  • 3/4 teaspoon dried crushed red pepper
  • salt & pepper to taste
  • 1 tablespoon brown sugar, optional

Combine all ingredients except brown sugar, salt and pepper in heavy large saucepan. Boil until reduced to about a cup, stirring occasionally, about 20 to 25 minutes.

Remove to a blender and blend until desired consistency; a little texture is nice.

Taste, add sugar if desired. Season with salt and pepper. Will store well for several days, covered in the refrigerator. May be prepared ahead. Can be served cold or warm.

And by the way, this Pizza is another thing I need this barbecue sauce for. We love it!

Barbecue Pizza
Barbecue Pizza, Tyler Florence’s Dough


I’ll be sharing this at our very own Throwback Thursday Link party, hosted by Quinn, Alli, Carlee & Meaghan. Click the link to check out our blogs & rules or just click the blue froggy, below.

I’ll also be sharing this recipe on Fiesta Friday #138 , Angie’s Link Party – and I’m hosting this week with the incomparable Johanna of French Gardener Dishes.


13 Comments on “Magnolia Grille’s Molasses Barbecue Sauce

  1. “Necessity is the mother of invention!!” Guess you came through in a rainy pinch Mollie! And it sounds wonderful! (and I love bar-b-que sauce on pizza!!) Fun post Mollie!! xox

  2. Your recipe is totally different – it should be called “Mollie’s Barbecue Sauce”. I have one member of my family who does not like molasses (can you imagine) so I have to be careful when I use it 🙂

    • I don’t think anyone likes it by itself, but in gingerbread, or in this, it’s a whole different thing. I can’t believe people used to use it for a sweetener!! And I think I do play with my food a lot!

  3. Mollie,
    I love the combination of flavors in this sauce! That pizza looks so yummy! Drooling here 🙂

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