Dice the onions, mince the garlic, and remove the stem from one rosemary spring and roughly chop it.

Juice the oranges and seed the pomegranate, discarding the white part and the outer skin. Prepare the spices.

Pour the olive oil into a sauce pan and add the onion and garlic. Place the pan on the stove over medium high heat. Allow the onions to cook 3-4 minutes or until starting to turn translucent.

Add the spices and chopped rosemary to the onions and garlic and stir well. Reduce the heat to medium-low and let them cook another 10 minutes.

Pour in the orange juice and add the pomegranate seeds to the pan. Next, add the brown sugar, honey, and rosemary sprig, and tomato puree and stir well. Turn up the heat to medium-high and allow it to come to a boil.

Once the sauce is boiling, reduce the heat to medium and allow it to simmer for 25-30 minutes, stirring frequently as it reduces and becomes thick. Turn off the heat.

Strain the barbecue sauce into a clean bowl through a fine mesh strainer and let it cool about 10 minutes. Discard any left over seeds, herbs, and spices.

Pour the finished sauce into a jar or bottle and seal to use within a week or use immediately.