This Jamaican Barbecue Sauce is spicy with a hint of sweetness & flavor notes of allspice, cinnamon, and cloves which mimic the flavor in Jerk Spice Rub.
One of our favorite vacations is to whisk away to the Caribbean for a week. There’s nothing quite like the salty ocean air, hot Caribbean sun, white sandy beaches, and crystal clear blue-green waters. If you’ve ever been to the Caribbean, you know the Islands run on their own relaxed time, with their own Caribbean vibe. My stress immediately melts away.
Of course, no stop in Jamaica would be complete without some authentic Caribbean food. Jerk Chicken is my husband’s absolute favorite dish. Mine, on the other hand, is the Jamaican goat (lamb) curry. We just love, love, love authentic Jamaican food.
Have you ever had a Jamaican Beef Patty (think Jamaican empanada)? These little pockets of flavor are so delicious. The soft outer crust has a hint of curry and the meat inside is a little spicy. They are amazing. Homemade or from a street vendor is, of course, far better than anything you’ll get prefab and frozen in a box. If you haven’t tried them, you absolutely must.
We have a recipe for Jamaican Jerk Pork Ribs on the blog with a delicious dry rub. The ribs are absolutely fall-off-the-bone tender and succulent.
This recipe is my take on a Jamaican Barbecue Sauce to top my Jamaican Jerk pork ribs. The flavors mimic those in the rub. It’s spicy with a hint of sweetness and flavor notes of allspice, cinnamon, and cloves. Much different than a traditional BBQ sauce.
This sauce is an excellent addition to chicken, pork, fish, hamburgers, and even vegetables. Jamaican Barbecue Sauce is a good choice for dipping finger food like french fries, fish sticks, and chicken tenders.
If you’re looking for a spicy barbecue sauce with a hint of sweetness and Caribbean flare, this Jamaican Barbecue Sauce is the sauce for you. Give it a try!
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Jamaican Barbecue Sauce
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 whole Scotch Bonnet with 2 slits made on opposing sides [See Note 1]
- 1 cup ketchup
- 1/2 cup water
- 3 tablespoons dark brown sugar
- 2 tablespoons cider vinegar
- 2 tablespoons lime juice
- 2 tablespoon Worcestershire sauce
- 1 teaspoon ground dry mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- In a saucepan, heat olive oil over medium heat until hot.
- Saute the onions and whole (do not chop) Scotch Bonnet until tender.
- Stir in the remaining ingredients.
- Bring to a boil and reduce to desired thickness. Remove Scotch Bonnet and discard.
- Remove from the heat; cool.
- Refrigerate leftovers covered or in a mason jar for up to 2 weeks.
- May substitute a less spicy hot pepper like jalapeno or serrano, chopped. Alternatively, 1 teaspoon of jalapeno powder may be used.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.
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