Best 7 Jamaican Jerk Bbq Sauce Recipes

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Jamaican jerk bbq sauce is a unique and flavorful sauce that originated in Jamaica. It is made with a variety of spices, including allspice, nutmeg, thyme, and scotch bonnet peppers. Jerk sauce can be used to marinate meats, vegetables, and even tofu, and it adds a delicious smoky flavor to any dish. If you're looking for a new and exciting way to spice up your meals, Jamaican jerk bbq sauce is a great option. With its bold flavors and versatility, it's sure to become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

JAMAICAN JERKED BBQ SAUCE



Jamaican Jerked BBQ Sauce image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

1 pint plain tomato sauce
1 cup molasses
1 cup stout or full flavored beer, remainder to be consumed immediately by cook
Spices, to taste (Jamaica is multi-ethnic and so is this sauce - African, Spanish, Indian, Chinese)
1 tablespoon ground allspice
1 tablespoon garlic powder
1 teaspoon ground cinnamon
1 teaspoon powdered ginger
1 teaspoon chili powder
1 teaspoon cumin or brown curry powder
3 tablespoons hot sauce (or as you like it)
4 tablespoons soy sauce
5 tablespoons vegetable oil
Ribs

Steps:

  • Combine all ingredients in a large pot or saucepan. Heat over medium heat, until thickened and slightly reduced. Cool and store in plastic containers or jars in the refrigerator until ready to use.
  • Preheat grill to high.
  • For ribs, place on grill without sauce and sear both sides. Use tongs. (Not forks, which allow juices to run.). Paint both sides with sauce. Place on grill and sear first side, approximately 5 minutes. Turn and repaint seared side. Remove after approximately 5 minutes. Cut and serve.
  • A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

JAMAICAN JERK SAUCE



Jamaican Jerk Sauce image

Spicy! Serve with chicken.

Provided by haug0382

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 14

1 bunch green onions, chopped
½ cup peanut oil
½ cup vinegar
3 tablespoons ground allspice
3 habanero peppers
1 (1 inch) piece fresh ginger, peeled
5 cloves garlic, peeled
2 limes, juiced
¼ cup dark brown sugar
2 tablespoons chopped fresh thyme
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon whole black peppercorns
1 tablespoon ground cinnamon

Steps:

  • Blend green onions, peanut oil, vinegar, allspice, habanero peppers, ginger, garlic, lime juice, brown sugar, thyme, soy sauce, ketchup, peppercorns, and cinnamon in a blender until smooth.

Nutrition Facts : Calories 354.5 calories, Carbohydrate 29.2 g, Fat 27.7 g, Fiber 4.3 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 553.3 mg, Sugar 17.1 g

JAMAICAN BARBECUE SAUCE



Jamaican Barbecue Sauce image

"Since visiting Jamaica, I've become a big fan of jerk chicken and fish," writes Lee Ann Odell from Boulder, Colorado. "I came up with my own version of that zesty island flavoring especially for this contest. It's a great sauce for ribs, whether you're grilling them or making them in the oven. It makes me feel like I'm on vacation!"

Provided by Taste of Home

Time 20m

Yield 2 cups.

Number Of Ingredients 17

1 bacon strip, halved
1/2 cup chopped onion
2 tablespoons chopped green onion
1 tablespoon chopped jalapeno pepper
1 cup ketchup
1/2 cup chicken broth
1/2 cup molasses
2 tablespoons cider vinegar
2 tablespoons lemon juice
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon minced fresh thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground nutmeg

Steps:

  • In a saucepan, cook bacon over medium heat until crisp. Discard bacon or save for another use. In the drippings, saute the onions and jalapeno until tender. Stir in the remaining ingredients. Bring to a boil. Remove from the heat; cool. Store in the refrigerator.

Nutrition Facts : Calories 61 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 450mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

JAMAICAN JERK SAUCE



Jamaican Jerk Sauce image

This authentic and spicy Jamaican jerk sauce recipe can be used on chicken, pork, beef, or seafood. Learn the history and make enough for leftovers.

Provided by Christine Morin

Categories     Ingredient     Sauce     Condiment

Time 15m

Number Of Ingredients 11

1/2 cup ground allspice berries
1/2 cup brown sugar (packed)
2 bunches scallions , trimmed and roughly chopped
6 to 8 garlic cloves
4 to 6 scotch bonnet or habanero peppers (seeded and cored; leave some seeds in for more heat)
2 tablespoons soy sauce ​
1 tablespoon dried thyme (or 2 tablespoons fresh thyme leaves)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Kosher salt (to taste)
Black pepper (to taste)

Steps:

  • Gather the ingredients.
  • Add the allspice berries, brown sugar, scallions, garlic cloves, Scotch bonnet peppers, soy sauce, thyme, cinnamon, nutmeg, salt, and pepper to a food processor or a blender.
  • Process until smooth.
  • Use to marinate the meat of your choice.

Nutrition Facts : Calories 54 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 259 mg, Sugar 8 g, Fat 1 g, ServingSize 1 cup (6 to 8 servings), UnsaturatedFat 0 g

JAMAICAN BBQ SAUCE



Jamaican BBQ Sauce image

This is one of my mom's tattered recipes from her well-used collection. It says 1998 and is from Heloise. Very nice sauce for chicken, ribs, or whatever. We had this at almost every family gathering by the grill. You can double the recipe and store in the refrigerator for up to one month. Cooking time is refrigeration time.

Provided by pamela t.

Categories     Sauces

Time 2h5m

Yield 4 cups

Number Of Ingredients 12

1 1/2 cups cider vinegar
3 tablespoons Worcestershire sauce
4 teaspoons lemon juice
2 teaspoons brown sugar
1 tablespoon dry mustard
1 tablespoon liquid smoke
1 teaspoon garlic powder
1 teaspoon cayenne
3/4 teaspoon salt
1/2 teaspoon Accent seasoning
1 cup catsup
1/2 cup tomato puree

Steps:

  • Mix together all ingredients.
  • Let chill in refrigerator at least two hours.
  • Use or store in refrigerator in sealed jar up to one month.

Nutrition Facts : Calories 124.3, Fat 1.2, SaturatedFat 0.1, Sodium 1244, Carbohydrate 25.6, Fiber 1.4, Sugar 19.6, Protein 2.5

JERK: THE JAMAICAN BARBECUE



Jerk: The Jamaican Barbecue image

Number Of Ingredients 0

Steps:

  • I have eaten Jamaica's national dish and I can tell you this much: It hurts. Smoke stings your eyes and scotch bonnet chiles scorch the gullet. I experienced my first real fiery jerk pork in Boston Beach on the northeastern coast of Jamaica. After making it through one order, I wiped my brow . . . and promptly ordered seconds!Jerk is Jamaican barbecue. Like its North American counterpart, jerk is simultaneously a dish, a cooking method, and a way of life. It turns up at rugged roadside eateries and respectable restaurants from one end of Jamaica to the other. To make jerk, the meat (usually pork or chicken) is washed with lime juice or vinegar, marinated in a fiery paste of scotch bonnet chiles and other spices, and smoke-cooked over smoldering hardwood.Some people cook jerk on a barbecue grill, others in a steel drum or over a pit. As for the seasoning, as the jerk marinade is called, there are probably as many different formulas as there are individual cooks in Jamaica. And, in recent years, the traditional jerk pork and jerk chicken have given way to such newfangled creations as jerk snapper, jerk lobster, even jerk pasta.Historically, jerk is associated with the Maroons, runaway slaves who settled in the St. Thomas highlands in eastern Jamaica in the late seventeenth century. To preserve meats while on the run from British soldiers, the Maroons rubbed wild boar with a fiery paste of salt, spices, and scotch bonnet chiles, then smoked it over smoldering wood.Actually, the preparation probably dates back to the region's first inhabitants, the Arawak Indians. After all, the raw materials for jerk-the incendiary scotch bonnet chile, the pimiento berry (allspice), thyme, wild cinnamon, and scallions-have existed in Jamaica for centuries. The very term "barbecue" seems to have come from an Arawak word, a grill made of green branches called barbacoa.According to Winston Stoner, charismatic director of the Busha Browne Company (which manufactures a popular line of Jamaican seasonings), the term "jerk" is derived from a Jamaican patois word, juk, meaning "to stab" or "stick with a sharp implement." "The first thing to be jukked was the wild boar," Stoner explained to me at his office in a Kingston warehouse. "Today it's a tame pig." Once dressed, the meat would be jukked a second time to speed the absorption of the spice mix. "But to really understand Jamaican jerk," insisted Stoner, "you've got to go to Boston Beach."Twist my arm. This tiny seaside community, a 20-minute drive from the city of Port Antonio in northeastern Jamaica, has the sort of serene horseshoe-shaped beach you dream about on a cold winter night. Brightly painted canoes dot the golden sands, which are lapped by the turquoise Caribbean. Named for the Boston Fruit Company, which had a Jamaican outpost, Boston Beach was once a center of the banana trade. Today, it's renowned for another gastronomic specialty: jerk. Although jerk is served all over Jamaica, Boston Beach is the best place to find traditional jerk pits.For, like the barbecue of the American South and the bean hole beans of New England, jerk is born quite literally from a hole in the ground. Even the fanciest steel drum rig (and there are some fancy ones in Jamaica) can't compete with the elemental flavor of meat cooked over an open pit.A jerk pit consists of a shallow trough, framed on either side by a row of cinderblocks. Arranged across these blocks is a sort of grate made of inch-thick sticks cut from green pimiento (allspice tree). Spaced 1 inch apart, the sticks literally burn up during the cooking process and must be replaced every few hours. As the sticks burn, they impart a smoky flavor that is unique to Jamaican jerk.What's in a Name?To call Sufferer's Jerk Pork Front Line No. 1 a restaurant might be stretching it a bit. The dining room is a rickety pavilion made of bamboo slats with four mismatched tables. An American health inspector would wince at the sight of the open-air kitchen, with its dirt floor, corrugated tin roof, concrete work table, and cutting board made from an old tree stump. There are only three basic items on the menu: jerk chicken, jerk pork, and jerk sausage. But to come to Jamaica without visiting Sufferer's (or one of the other jerk purveyors in Boston Beach) would be to miss one of the most intense gastronomic experiences in the world.Prince Duncan Sufferer doesn't know the origins of his restaurant. The serious, soft-spoken man took over from his parents in 1975. Today, he's assisted by a half dozen young men at an operation that begins at 6 a.m. and doesn't finish until 7 or 8 at night.When I arrived at 11 a.m., the crew had been working for hours. A wiry young man named Darrick Minot has the painful task of puréeing 24 pounds of scotch bonnet chiles in a hand-cranked meat grinder. When you stop to consider that the scotch bonnet is the world's hottest chile-up to 50 times hotter than a jalapeño-painful is the operative word here. "Don't touch your eyes when doing this," Minot warned, as the stinging pepper fumes swirled all around us. I guess it's not for nothing that he works at a place called Sufferer's.The tongue-torturing chile paste that emerges from the meat grinder forms the backbone of the seasoning. But it's not until 21 different spices and condiments are added that the marinade is complete. The spices include wild cinnamon sticks, whole nutmegs, and fistfuls of pungent allspice berries. The bittersweet flavor of the latter is one of the defining flavors of jerk.Other essential seasonings include bushy branches of thyme, antler-shaped clusters of ginger, and escallions (Caribbean chives), which taste like a cross between a North American scallion and a shallot. Garlic powder, soy sauce, brown sugar, vinegar, and a generous measure of sea salt are added to the marinade, which is mixed in a plastic bucket. The resulting mixture is so hot, it would probably qualify for regulation by the Atomic Energy Commission.Pit master William Gallimore, a tall black man dressed in a battered blue shirt and shoes that literally fall off his feet, tends the four pits where the jerk is cooked. The first is a ground-level barbecue grill, where thick coils of homemade sausage sizzle over blazing embers. The second holds split chickens on a wire grill, with a sheet of metal over them to keep in the fragrant smoke. The third is a round hole in the ground where whole breadfruits roast among blazing pimiento wood. The fourth pit is the rallying point for all this activity, for it is here that a whole pig is transformed into meltingly tender jerk pork.According to Gallimore, the secret to great jerk is the slow cooking over low heat. Every half hour, he shovels fresh coals under the pork. It takes about an hour to cook a chicken and 5 hours to cook a pig. The pork is turned every 30 minutes, an operation that plunges the pit master into dense clouds of eye-stinging smoke. The lengthy cooking produces pork of astonishing succulence, meltingly tender, richly flavored, subtly smoky, spicy but not unbearably hot. The slow cooking seems to attenuate the bite of the chiles.The service of jerk is as simple as the cooking process is complex. You order it by the pound. The pit master hacks off pieces with a cleaver and serves them to you in a sheet of waxed paper. That's it.The traditional accompaniments to jerk pork include festival and breadfruit. The former is a cigar-shaped fritter made from flour, cornmeal, and sugar. The latter, a tropical fruit brought to the West Indies by Captain Bligh himself, tastes a little like a baked potato. If you ever tasted breadfruit and thought it bland, you haven't tasted Sufferer's. To wash down this princely repast, there are icy bottles of Red Stripe Beer, dark sweet Dragon Stout, or for the teetotaler, a refreshing grapefruit soda called Ting.In the last ten years, jerk has spread far beyond the shores of Jamaica. I've eaten jerk at a strip mall in Ft. Lauderdale, a boisterous bar in Boston, Massachusetts, and a trendy restaurant in SoHo, New York. My neighborhood eatery in Miami serves jerk scrambled eggs for breakfast and jerk chicken Caesar salad for lunch. But to taste the real McCoy, you must make a pilgrimage to Boston Beach in northern Jamaica. Which isn't the worst assignment-especially as winter approaches!

JAMAICAN JERK SAUCE



Jamaican Jerk Sauce image

Jerking is actually a method of cooking in Jamaica. Typically chicken, pork roast, or cuts of goat are marinated in jerk seasoning - either dry spices or a wet marinade like this recipe - then roasted in a pit or grilled slowly over wood coals. Scotch Bonnet peppers are some of the hottest chili peppers in the world. You may substitute jalapenos instead. The best flavor for this jerk recipe is from whole allspice berries, which are also called pimientos in Jamaica. Whole allspice berries may be ground in a coffee mill or you may used ground allspice powder. Note: A batch of Jerk Sauce can be kept in the Fridge for up to 1 month. Found recipe in, "The Whole Foods Market Cookbook."

Provided by Virginia Cherry Blo

Categories     Sauces

Time 10m

Yield 2 cups

Number Of Ingredients 9

1 scotch bonnet pepper, halved and seeded (or jalapeno pepper)
2 scallions, sliced into 2 inch lengths
1 1/2 teaspoons garlic, pealed (3 cloves)
3 tablespoons ginger, freshly grated (One 2 inch piece)
4 sprigs thyme, fresh and minced
1 tablespoon allspice berry, ground in a coffee mill (or 2 tsp dried)
2 limes, juice of
1/2 cup ketchup
1/2 cup pineapple juice (or 1/2 cup tomato juice)

Steps:

  • In the bowl of a food processor or in a blender, process the Scotch Bonnet pepper, scallions, garlic, ginger, and thyme leaves until finely ground.
  • Add the allspice, lime juice, ketchup, and pineapple juice and puree the mixture for 30 seconds, until well combined.

Nutrition Facts : Calories 145.9, Fat 0.9, SaturatedFat 0.2, Sodium 677.8, Carbohydrate 35.8, Fiber 2.2, Sugar 22.4, Protein 3

Tips:

  • Choose the right Scotch bonnet peppers: Look for peppers that are fresh, plump, and have a vibrant red color. Avoid peppers that are bruised or have blemishes.
  • Wear gloves when handling Scotch bonnet peppers: The capsaicin in the peppers can irritate your skin, so it's important to wear gloves when chopping or handling them.
  • Toast the spices: Toasting the spices in the jerk seasoning will help to bring out their flavor and aroma.
  • Use a variety of allspice berries: Allspice berries are a key ingredient in Jamaican jerk seasoning. You can use a combination of whole and ground allspice berries to get the desired flavor.
  • Let the jerk seasoning marinate the chicken for at least 12 hours: This will help to infuse the chicken with flavor.
  • Cook the chicken over low heat: Jamaican jerk chicken is traditionally cooked over low heat for a long period of time. This helps to tenderize the chicken and develop the flavor.
  • Serve the jerk chicken with your favorite sides: Jamaican jerk chicken is often served with rice and peas, steamed vegetables, or fried plantains.

Conclusion:

Jamaican jerk BBQ sauce is a delicious and versatile sauce that can be used on chicken, pork, beef, or fish. It's also great as a dipping sauce for vegetables or appetizers. The sauce is made with a variety of spices, including Scotch bonnet peppers, allspice berries, and thyme. The spiciness of the sauce can be adjusted by adding more or less Scotch bonnet peppers. Jamaican jerk BBQ sauce is a flavorful and authentic Caribbean sauce that is sure to please everyone at your next cookout or party.

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