Recipe courtesy of Tom Grebe

Jamaican Jerk BBQ Sauce

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  • Level: Easy
  • Total: 12 hr 30 min
  • Prep: 30 min
  • Cook: 12 hr
  • Yield: 4 to 5 cups
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3 (10-ounce) cans chicken stock

2 (12-ounce) beers, recommended: dark beer

1 large white onion, chopped

1 large red onion, chopped

2 large green chile peppers, roasted and chopped, (optional)

2 bunches green onions, chopped

2 tablespoons fresh minced ginger

1 (4.5 ounce) can chopped green chiles

2 jalapeno peppers, roasted and chopped, (optional)

4 tablespoons tamarind concentrate

2/3 cup molasses

4 tablespoons dark brown sugar

2 1/2 tablespoons ground allspice

4 teaspoons ground black pepper

4 teaspoons ground cayenne pepper

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

1 teaspoons ground thyme

3 teaspoons salt

3 teaspoons turbinado sugar

2 tablespoons soy sauce

2 tablespoons white wine vinegar


  1. Add all of the ingredients to a slow cooker. (Optional: You can saute the onions in a little olive oil before adding them.) Cook at a low temperature for 6 to 12 hours (until sauce reduces and thickens). A small amount of habanero pepper (chopped or sauce), can be added for additional heat, to taste, at the end of cooking. Serve warm with pork BBQ and white bread or hamburger buns.;
  2. Note: Key ingredients are the fresh ginger, allspice, peppers, and tamarind. Also, the flavor is better (and a little milder) if it cooks longer.
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