Jerk BBQ Sauce
Jerk BBQ Sauce is a bold Caribbean inspired condiment that blends smoky sweetness with vibrant island heat. Made with ketchup, pineapple juice, molasses, and brown sugar, it delivers a rich base layered with Scotch bonnet peppers, fresh thyme, ginger, garlic, and warm spices like allspice and cinnamon.
Equipment
- Medium saucepan
- Cutting board
- Chef’s knife
- Measuring cups & spoons
- Wooden spoon or silicone spatula
- Blender or immersion blender
Ingredients
- 1 cup ketchup
- ¼ cup apple cider vinegar
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon molasses
- 1 tablespoon freshly squeezed lime juice
- 2 Scotch bonnet peppers seeded for milder heat
- 6 garlic cloves 3 minced, 3 finely minced
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- ¼ teaspoon ground nutmeg
- 1 tablespoon olive oil
- 1 small onion finely chopped
- ½ cup pineapple juice
- 6 scallions chopped
- 3 tablespoons Worcestershire sauce
- 1- inch fresh ginger peeled and minced or grated
- 1 teaspoon kosher salt
Instructions
Start With The Base
- Pour the olive oil into a medium saucepan and place it over medium heat. Once warm, stir in the onion, scallions, garlic, ginger, and Scotch bonnet peppers. Cook for about 3 to 4 minutes, stirring regularly, until the vegetables soften and become fragrant.
Add The Remaining Ingredients
- Mix in the ketchup, apple cider vinegar, soy sauce, Worcestershire sauce, pineapple juice, and lime juice. Sprinkle in the brown sugar, molasses, thyme, allspice, cinnamon, smoked paprika, nutmeg, and salt. Stir well so everything is evenly combined.
Let It Cook, Then Finish
- Reduce the heat to low and allow the sauce to simmer gently for 10 to 12 minutes, stirring occasionally, until it thickens slightly. Take it off the heat and blend until smooth using either a countertop blender or a hand blender. Let the sauce cool fully before pouring it into a jar or airtight container for storage.