1/2 Cup Ketchup
1/2 Cup Dark Rum
1 Cup Dark Brown Sugar (pack it in there)
1 Tbsp Soy Sauce
3 Cloves Garlic
1 inch of Ginger, grated
Zest from 1 Lemon
Juice from 1 Lemon
Salt and Pepper
Varies Jamaican Jerk Seasoning
The key here is the Jamaican Jerk Seasoning. I use one that we picked up in Jamaica called Plantation Hill Bahamas Island Jerk Seasoning (Jahoffer@coralwave.com). It has good heat and a great flavor to it. Avoid seasonings with a lot of sugar in them, like McCormicks, etc. The amount says “varies” because it is going to be heavily dependant upon your seasoning on how much you put in it.
Mix all of the ingredients together in a sauce pan. While stirring, bring up to a boil over med-high heat (don’t burn the sugar) then drop to a simmer for about 6 minutes or until everything has thickened up. Let it cool, then serve. This should keep fine a fridge for a couple of weeks.
This can go on ribs, chicken, burgers, anything you want to give a nice jerk kick to. Avoid putting it on the grill too early though to avoid burning up all of the sugar.
