In Memory Of Karen Nicole Smith, 1972 - 2016

Classic Homemade Caribbean BBQ Sauce.


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.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

 

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22 Comments

  1. KMY
    February 25, 2017 / 6:05 am

    I put about 1/4 dark Jamaican rum in there used smoked salt, smoked paprika and some coffee to make it more smokey.

  2. Elicia
    June 4, 2016 / 12:27 pm

    How much cider vinegar, 1/4 cup?

    • admin
      June 4, 2016 / 8:23 pm

      yea sorry bout that. fixed now

  3. Damon Cartmell
    June 5, 2015 / 8:18 pm

    I had some Jerk Chicken with rice and peas and there was a red sauce drizzled over the chicken and rice. I got this off a food truck at a fair. It looked like BBQ sauce but was not. I could definatly taste classic jerk spices in it along with a sweet element. Would this sauce be similar to what is usually served with jerk chicken?

    Thanks in advance

  4. anthony
    May 15, 2015 / 5:43 am

    Does this BBQ sause have any hint of sweet in it? or is it just heat?

    • admin
      May 15, 2015 / 6:23 am

      honey, brown sugar, molasses and pineapple juice..

  5. jerk mad
    March 31, 2015 / 8:10 am

    Hi, how long will this sauce last if I were to make a big batch and keep it refrigerated?

    Looking forward to trying this!

    • admin
      March 31, 2015 / 5:50 pm

      I’ve had some last about 2 months in the fridge.

  6. Lester
    May 26, 2014 / 5:43 pm

    Man, dis sauce was really wicked in truut. On my second batch now. This time I used a can of whole tomatoes instead of ketchup and added some liquid smoke -(1/2 tsp per cup). Boi, leh meh tell yuh. Some people was asking for meh ring size yes.Lol . They want to put meh in house. Lol

    Dude I have been following you for years. Thank you for all the hard work you put in. I am one of your biggest fans and I hope I get to meet you one day. Congratulations on all your successes. The love that you have for what you do, comes through in all of your videos. You make me proud to be a Trini.. You’re truly a WICKED CHEF.

    Tank yuh man.

  7. April 20, 2014 / 5:13 am

    Hi Chris,
    I have tried many homemade bbq sauces, but yours is right up there. Now in my favourite recipes folder. Thanks man.

  8. maxine
    February 18, 2014 / 11:52 am

    Some people add a beer (carin or stag) when making bbq sauce. Do you really need to add the beer

  9. Hélène
    April 18, 2013 / 10:58 am

    I'm from France and I have just discovered your site, which is now in my favourites 😉
    Everything looks so delicious ! I'm definitely trying your Caribbean BBQ sauce this week-end.
    Thanks for your recipes.

  10. Indu
    December 23, 2012 / 6:59 pm

    The best the best

  11. Indu
    December 9, 2012 / 7:33 pm

    thanks for this. just super indeed!!

  12. lisa
    November 20, 2012 / 8:22 pm

    hi chris im from guyana can you show me house to bake a guyanese sponge cake for the christmas 2012. and if you can post a few dish for the christas hoilday

  13. Rich Neal
    November 9, 2012 / 4:50 pm

    Where can you find Shado-Beni in the GTA besides growing it yourself? I'm in Oakville and its impossible to find. Need it for a proper peppah sauce!

    • Lisa S.
      December 12, 2012 / 9:38 pm

      There's a West Indian Store at Hwy 10/Dundas Road, Mississauga – called Charlie's that sells it……..

    • Lisa S.
      December 12, 2012 / 10:51 pm

      There's a West Indian Store at Hwy 10/Dundas Road, Mississauga – called Charlie's that sells it……..

  14. monette
    November 5, 2012 / 3:54 pm

    yummy ..

  15. Sherwin
    November 4, 2012 / 8:12 am

    Chris yuh is ah boss! ah put dwn this sauce and man it come out “wicked” as yuh does put it, lol, d only thing i did after was to mince up some Shado-beni and garnish over d top and leave to cool, I just love meh shado-beni!

    Keep up d good work man! Not once have u failed me! d only thing is that my wife does dig ah horrors…………..my pot better dan hers! Haha God Bless

  16. ALB
    November 2, 2012 / 9:44 am

    Is cider vinegar and grated
    ginger supposed to be listed twice?

    • jumbieg
      November 2, 2012 / 2:35 pm

      thanks for pointing that out. I've removed the double entry

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