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.
As of 1/23/19
• 1 tsp – Allspice
• 6 TBSP – BBQ Sauce (Sweet Baby Rays) or Ketchup
• 4 TBSP – Brown Sugar
• ¼ tsp. – Cinnamon
• 5 cloves or 1 TBSP powder – Garlic
• 1 inch fresh – Ginger
• ½ cup or a bunch – Green Onions
• 1 fresh or ½ dried – Habanero Pepper
• 1 fresh squeezed – Lime Juice
• 1 tsp – Nutmeg, Ground
• 1 tsp – Onion Powder
• ¼ cup – Oil (Peanut or Canola)
• 1 TBSP – Soy Sauce
• 1 tsp dry – Thyme, Ground
• Country Style Ribs, loin or baby back ribs, chicken
• 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.
Alternate cooking method: This is an alternate method used with garlic scapes freshly cut yesterday from my garlic. Scapes are the flowering part of garlic but must be removed for the garlic to grow bigger. They are a like a garlic flavor green onion. Put the ribs seasoned in a crock-pot on a bed of a little olive oil, sliced onions and chopped garlic scapes and a 1/2 glass of white wine. In the last hour, cover with the jerk base and cook on low the caramelize the sugars in the sauce.Serving over roasted garlic and olive oil couscous.