Jerk Rib Sauce
This Wonderful Piquant Sauce Is Great For Ribs.
2 – 19 Oz Cans Tomato Sauce
½ Cup Water
½ Cup Brown Sugar
1 Tsp Ground Allspice
1 Tsp Fresh Ginger, Grated, Or ½ Tsp Ground Ginger
2 Cloves Garlic, Finely Chopped
1 Sm Onion, Cut In Half
1 Tsp Fresh Thyme, Chopped
1 Tbsp Worcestershire Sauce
2 Tbsp Soy Sauce
2 Tbsp White Vinegar
3 Tbsp Jerk Sauce, Or More To Taste (see Real Jerk Sauce Recipe)
2 Tbsp Plum Sauce (optional)
In A Small Medium Saucepan, Combine All Ingredients Except Jerk Sauce & Bring To A Boil. Lower Heat & Let Simmer For 15 Minutes, Stirring Frequently
Remove From Heat & Let Cool For 20 Minutes Then Remove Chunks Of Spices & Stir In Jerk Sauce.
Makes 2 Cups.
The Real Jerk Sauce
1 Lb Scotch Bonnet Peppers
1 Sm Onion, Chopped
3 Stalks Escallion, Chopped
3 Sprigs Fresh Thyme, Chopped
3 Tbsp Salt
2 Tbsp Black Pepper
2 Tbsp Whole Pimento (allspice) Berries
1 Tbsp Nutmeg, Freshly Grated
½ Cup White Vinegar
¼ Cup Soy Sauce
In A Food Processor Or Blender, Puree All Ingredients Until Sauce Is Course, Yet Pourable.
Note: When Handling Scotch Bonnets, Take Care As They’re Fiery Little Devils. Wear Rubber Gloves When Seeding & Chopping.
After Handling, Try Not To Touch Your Eyes Or Mouth & Wash Hands Thoroughly. Also, Be Careful Not To Inhale Fumes When You Lift Lid Off Food Processor Or Blender.
Makes 4 – 5 Cups.
Dry Jerk Marinade
A Great ‘dry Marinade’ For Chops, Tenderloin, Or Roast. Grilled Or Roasted, Bring The Islands To Your Grill.
2 Tbsp Dried Minced Onion
1 Tbsp Garlic Powder
4 Tsp Crushed Dry Thyme Leaves
2 Tsp Salt
2 Tsp Ground Allspice
½ Tsp Ground Nutmeg
½ Tsp Ground Cinnamon
1 Tbsp Sugar
2 Tsp Black Pepper
1 Tsp Cayenne Pepper
In A Jar With A Tight Fitting Lid, Shake Together All Spices & Seasonings.
Store Tightly Covered At Room Temperature.
Makes About ½ Cup.