Rich and Flavourful with inspired traditional spices...
Busha Browne's maintains its artisanal tradition with the introduction of the new Smokey Jerk BBQ Sauce it contains all the natural goodness of our authentic Jerk Seasoning as the flavor base. This unique sauce is rich and flavorful with an inspired blend of traditional spices reflecting the diversity of Jamaican produce.
The Smokey Jerk BBQ Sauce captures the natural smokey flavor of the traditional Jerk Pit, it is the perfect addition to your BBQ artillery."
Jerk is a style of cooking native to Jamaica in which meats are dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, and tofu. Jerk seasoning principally relies upon two items: allspice (called "pimento" in Jamaica) and Scotch bonnet peppers (among the hottest peppers on the Scoville scale). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, salt, and pepper. (Wikepedia)
Recipe - Jerk Smokey BBQ Ribs
- 2 full racks of pork ribs - trimmed & cut in half
- 4oz Busha Browne's Jerk Seasoning
- 6oz Jerk Smokey BBQ Sauce
- 2 tbs olive oil
Busha Browne's Smokey Jerk BBQ Sauce is compounded for the "jerking" of meat or fish.
Rub pork ribs with jerk seasoning and allow to marinate - 1 hour, preferably overnight. When ready to start cooking rub ribs with olive oil and wrap with aluminum foil - seal completely. On your BBQ grill place ribs over"indirect" heat for 1 hour.
After the hour, remove ribs from foil and baste with Jerk Smokey BBQ Sauce and cook for additional 15 mins over direct heat - turn and baste often. In your oven, cook for 1 hour at 325° - remove from foil and baste with BBQ sauce and turn heat up to 375° for additional 15 mins. - turn and baste repeatedly.
- 12 fl. oz. (authentic glass bottle)