Jamaican Jerk BBQ Sauce Recipe bursts with bold, smoky flavors layered with spicy heat from Scotch bonnet peppers. It’s sweet and tangy, thanks to brown sugar and lime juice, balanced by warm spices like allspice, cinnamon, and nutmeg. Garlic and thyme add depth, while soy sauce brings umami. This vibrant, complex sauce delivers a perfect mix of sweet, spicy, and savory in every bite.
1.5 to 2tablespoonsWalkerswood Jerk Pastemedium heat recommended
6ouncescanned pineapple juice
1 ¼cupsketchup
1teaspoonapple cider vinegar
2tablespoonsWorcestershire sauce
1teaspoonground cinnamon
½teaspoonground allspice
1tablespoonhoney
¼teaspoonground ginger
1teaspoonkosher salt
½teaspoonground nutmeg
2teaspoonsliquid smoke
Instructions
Start by heating a medium saucepan over medium heat. Put the Walkerswood Jerk Paste in the pan and let it warm up for about a minute until you can really smell the spices.
Next, add the canned pineapple juice and ketchup. Mix them together well so the ketchup blends smoothly with the juice.
Then pour in the apple cider vinegar, Worcestershire sauce, and honey. Whisk everything so the sauce becomes uniform and well combined.
Sprinkle in the cinnamon, allspice, ginger, nutmeg, and a pinch of kosher salt. Keep stirring so the spices mix in evenly without any clumps. Add the liquid smoke and stir once more to combine it all.
Bring the sauce up to a gentle simmer, then turn the heat down low. Let it cook for 10 to 12 minutes, stirring now and then until it thickens a bit and the flavors come together nicely.
Take the pan off the heat and let the sauce cool slightly. Once it’s not too hot, pour it into a jar or container. You can use it right away or keep it in the fridge for later.
Notes
Notes: This Jamaican Jerk BBQ Sauce recipe is fantastic brushed over grilled chicken, pork, or fish for a true Jamaican jerk flavor. For a smoother sauce, you can strain it through a fine mesh sieve after cooking. If you prefer less smoky flavor, reduce the liquid smoke by half.