A wonderful, piquant sauce for those juicy ribs! This sauce can be preserved and stored in the refrigerator for up to 3 months. A quick and easy variation is to take 1 bottle of your favorite barbecue sauce and stir in 3 tbsp jerk sauce, 1/2 tsp ground ginger, and 1/2 tsp ground allspice.Makes about 2 cups. Recipe from The Real Jerk, courtesy of Arsenal Pulp Press.
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ingredients
2 19
oz cans tomato sauce
½
cup water
½
cup brown sugar
1
tsp black pepper
1
tsp ground allspice
1
tsp fresh ginger, grated or ½ tsp ground ginger
2
clove fresh garlic, finely chopped
1
small onion, cut in half
1
Tbsp fresh thyme, chopped
1
Tbsp Worcestershire sauce
2
Tbsp soy sauce
2
Tbsp white vinegar
3
Tbsp jerk sauce, or more if you like it hotter
2
Tbsp plum sauce (optional)
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directions
Step 1
In a medium saucepan, combine all ingredients except jerk sauce and bring to a boil. Lower heat and let simmer for 15 minutes, stirring frequently. Remove pan from heat and let cool for 20 minutes. Remove chunks of spices and stir in jerk sauce.