Jamaican Jerk Sauce for BBQ Chicken and Ribs

This is one of our favorite sauces for chicken and country style pork ribs for the summer.

In a blender combine all these ingredients and blend.  Refrigerate overnight.  Add to the meat while cooking 15 minutes before serving.

• 1 tsp – Allspice
• 3 TBSP – BBQ Sauce (Sweet Baby Rays) or Catsup
• 4 TBSP – Brown Sugar
• ¼ tsp. – Cinnamon
• 5 cloves or 1.5 TBSP powder – Garlic
• 1 inch fresh or 2 tsp. dry – Ginger
• ½ cup or a bunch – Green Onions
• 2 fresh or ½ dried – Habanero Pepper
• 2 fresh squeezed – Lime Juice
• 1 tsp – Nutmeg, Ground
• 1 tsp – Onion Powder
• ¼ cup – Oil (Peanut or Canola)
• 1 tsp – Pepper, Black
• 1 tsp – Salt
• 2 TBSP – Soy Sauce
• 2 TBSP fresh or 1 tsp dry – Thyme, Ground
• 1 TBSP – Balsamic Vinegar
• Country Style Ribs, loin or baby back ribs, chicken

Spanish Rice

• 1 ½ cups long grain rice
• 1 TBSP butter
• 1 TBSP olive oil
• ½ onion chopped
• 2 Roma tomatoes chopped
• ½ shallot chopped
• 1 cup white wine
• 2 cups chicken broth
• Salt and pepper
• 1 tsp paprika
• ½ tsp cumin
• 6 fresh basil leaves chopper
• 1 can red kidney beans drained

Sauté rice, tomatoes, onions and shallots in butter and oil. Brown rice. Add wine and cook 15 minutes on high and stir. Add the rest of the chicken broth a bit at a time until you get the right ratio of water and rice. Add the rest of the ingredients and cover and boil gently, checking the rice for doneness.

 

 

 

Advertisements

One thought on “Jamaican Jerk Sauce for BBQ Chicken and Ribs

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s