One of the things I like best about having been exposed to traditional Caribbean cooking from day 1, is that it allows me to use basic principles of cooking and apply it to the variety of flavors I grew up enjoying. When you think about grilling on hot coals in the Caribbean, the first thing which comes to mind is “jerk”, but there so much more to grilling in the Caribbean. In this BBQ sauce you’ll obviously see elements of a ‘jerk’ marinade, but I’ve used the basic steps of a tomato based BBQ sauce to merge the two into one of the most delightful bbq sauces I’ve ever tasted.

I no longer have the pleasure of having a cut oil drum filled with coals and meat sizzling away on a metal grate, but I get similar results on the gas grill I use during the summer months.. and during those cold snowy days when I MUST have a good piece of grilled chicken (neighbors must think I’m nuts).

You’ll Need…

5 scallions (green onions)

7 sprigs of fresh thyme (about 1 tablespoon chopped)

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon ground allspice

1 teaspoon nutmeg

1 teaspoon cinnamon

2 scotch bonnet peppers (no seeds)

1/3 cup soy sauce

2 tablespoon vegetable oil

1 onion

1/2 cup pineapple juice

2 cloves garlic

1/4 cup brown sugar (packed)

1/4 cup cider vinegar

1 large onion diced

2 cups ketchup

1/4 cup Worcestershire sauce

2 tablespoons molasses

1 tablespoon honey

1 tablespoon grated ginger

1 teaspoon Dijon mustard

It does seem like a lot of ingredients, but I assure you you’ll be very pleased once you get a taste of this Caribbean BBQ sauce. Start off by chopping the onion, scallions, scotch bonnet pepper and thyme. Be sure to wear gloves when handling scotch bonnet peppers and wash your hands immediately after with soap and water.

Heat the oil in a deep pot and add in the chopped ingredients, grate in the ginger and add the spices (cinnamon, nutmeg and allspice). Turn your heat down to low and allow this to cook for about 4 minutes. We’re building a wicked flavor base at this point.

Basically all you have to do now is add all the other ingredients, turn up the heat to medium and bring it up to a boil.

When it comes up to a boil, reduce the heat to a gentle simmer and cover the pot. Allow this to cook for 25-35 minutes, but remember to stir very often. You should have a sort of chunky sauce at this point. You can allow it to cook for a further 10 minutes and end up with a rustic/chunky sauce. I used my stick blender to pulse it into a more smooth consistency. You can also pour it into a conventional blender and give it a few pulses until you achieve the consistency you like.

In the pics above you’ll notice I used this wonderful Caribbean style BBQ sauce on some ribs and they were absolutely fabulous. The scotch bonnet peppers gives it a wicked kick and the balance of spices and fresh herbs takes this to a level on it’s own. It’s rich color alone is enough to get your taste buds going! Not only is this a wonderful BBQ sauce, but it acts as a great dining sauce as well. Store in the fridge in a air tight container for up to 3 months.

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