Prep 10 mins
Cook 15 mins
Living in the Caribbean is pretty spectacular! I am always trying to come up with new recipes that combine my new culture with my roots. Although I grew up in the Pacific Northwest, southern US barbecue made a huge impression on me. My family and I spent a lot of time coming up with tasty sauces. Spice this Caribbean influened sauce up or down to suit your own tastes.
- 2 tablespoons olive oil
- 1 cup onion, finely minced
- 2 garlic cloves, finely minced
- 3 tablespoons fresh gingerroot, peeled and finely minced
- 2 cups ketchup
- 1⁄2 cup brown sugar
- 1⁄4 cup molasses
- 1⁄2 cup spiced rum, divided
- 3 tablespoons hoisin sauce
- 2 tablespoons tomato paste
- 2 tablespoons sherry wine vinegar
- 1 tablespoon chili powder
- 1⁄8 teaspoon cayenne pepper
- Heat the olive oil in a saucepan over medium-high heat.
- Stir in the onion, garlic, and ginger, and cook until tender. (About 10 min).
- Reduce heat to low.
- Mix in ketchup, brown sugar, molasses, 1/4 cup rum, hoisin sauce, tomato paste, vinegar, chili powder, and cayenne pepper. Cook and stir 5 minutes, until well blended and heated through. Stir in remaining rum.
- Excellent on chicken and pork loin or ribs!
- Not that you'll have any left-overs but this sauce keeps well in the refrigerator.
This is awesome!! I grilled chicken breasts with Jamaican Jerk and sloppped on this sauce at the end. Incredible!! Thank you for this wonderful recipe. I will probably add it to baked beans in the future.