Jerk BBQ Sauce Recipe
This jerk BBQ sauce recipe delivers a rich, silky texture that coats grilled meats beautifully. Pineapple juice brings gentle fruit sweetness, while Scotch bonnet peppers add lively warmth without hiding the other ingredients.
Equipment
- Medium saucepan
- Wooden spoon
- Measuring cups
- Measuring spoons
- Cutting board
- Sharp knife
- Garlic press
- Fine grater
- Blender or immersion blender (optional for a smoother finish)
- Glass storage jar
Ingredients
- 1 tablespoon ground allspice
- ½ teaspoon ground cinnamon
- 2 Scotch bonnet peppers seeded and finely chopped (about ¼ cup)
- 1 tablespoon dried thyme leaves
- ½ teaspoon ground nutmeg
- 2 cups ketchup
- ½ cup pineapple juice
- 1 tablespoon minced garlic
- ½ cup packed brown sugar
- ¼ cup chopped scallions
- 1 tablespoon grated fresh ginger
- ¼ cup Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
Instructions
Step 1
- Measure every ingredient before beginning. Finely chop the scallions and peppers, then mince the garlic and ginger until very small.
Step 2
- Transfer the ketchup, Worcestershire sauce, apple cider vinegar, pineapple juice, and brown sugar into a medium saucepan. Stir until evenly combined.
Step 3
- Add the scallions, peppers, ginger, garlic, thyme, allspice, cinnamon, nutmeg, and kosher salt. Mix thoroughly so the seasonings are evenly distributed.
Step 4
- Set the pan over medium-low heat. Bring the mixture to a gentle simmer while stirring occasionally to keep the bottom from scorching.
Step 5
- Continue heating for about 20 minutes until the sauce becomes slightly thicker and glossy. Remove the pan from the heat once it reaches the desired consistency.
Step 6
- Leave the sauce to cool for several minutes. Blend until smooth if preferred, then transfer to a clean glass jar. Refrigerate before serving for the richest taste.