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.
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.