The island of Jamaica is famous for its beautiful beaches, reggae music, Blue Mountain coffee, exotic fruits, and its welcoming people. But, you haven't tasted Jamaica until you've tried Jamaican Jerk, ya mon!

What is Jerk?

Jerk refers to a traditional Jamaican method of seasoning and cooking meats, vegetables or tofu. Rooted in ingredients from Jamaica’s fertile green landscape, jerk consists of an exotic blend of scallions, onions, scotch bonnet peppers, salt, thyme, allspice, black pepper and many other spices. Savoury, fragrant, and tenaciously spicy, jerk is a must have for that burst of flavour and a touch of heat.

History of Jerk

In the 1700’s, a group of Africans who became known as Maroons combined African meat cooking techniques with a mix of Jamaican spices. Their cooking style evolved to what we know today as jerk. The jerk name has 2 possible origins: either from the Peruvian word “charqui” for dried meat or the practice of jerking (poking) holes in meat to fill with spices prior to cooking.

Summertime in the city represents backyard barbecues, beaches and family fun. Central to this, is the Grill, your favourite summer eats and the perfect seasonings & sauces to transform them from boring to bang! Grace has all the ingredients to make any family BBQ a tropical get-away: Jerk BBQ Sauces, Jerk Seasoning, and Marinades. Plus, this summer, Grace is giving you a chance to upgrade to a BRAND NEW BBQ Grill! If you reside in New York, South Florida, Atlanta and Maryland you can register for your chance to win in your nearest participating store. Listen to the airwaves or check the press for details on participating stores.

Jerk BBQ Sauce

Brush both sides of the meat with this sweeter jerk sauce during the last 5-6 minutes of cooking. It can also be added to casseroles, stews or stir fry dishes. The sauce can be used as a condiment or as a dip.

Jamaican Dried Jerk Seasoning

Sprinkle this dry seasoning over meat before roasting, baking or grilling for that added zest. Add to stuffing, gravy, sauces and marinades for an enhanced flavour.

Jerk Marinade

Easy and fast, all in one jerk. Simply mix into your raw meat, marinate for at least one hour and you're ready to cook in an oven, on the grill or stove top.

Grace Jerk Seasoning Mild

Grace Mild Jerk Seasoning is a special blend of herbs and spices - featuring Jamaican's own hot country pepper and Scotch Bonnet peppers, blended with famous Jamaican pimento for authentic Caribbean flavour. Simply rub it into meats or fish, marinade according to label directions, then bake or grill for a one of a kind taste experience that transforms meat into a gourmet delight. (11 oz.)

Grace Jerk Seasoning Hot & Spicy

Grace Hot Jerk Seasoning is a special blend of herbs and spices - featuring Jamaican's own hot country pepper and Scotch Bonnet peppers, blended with famous Jamaican pimento for authentic Caribbean flavour. Simply rub it into meats or fish, marinade according to label directions, then bake or grill for a one of a kind taste experience that transforms meat into a gourmet delight. (11 oz.)

Jerk Dipping Sauce

Spice up your meal with our authentic Grace Jerk Dipping Sauce.

Jerk Barbecue Rack of Ribs

Ingredients

  • 1 beef stock cube
  • 1 onion, cut into wedges
  • 4 garlic cloves
  • 2 x 500g pork rack loin ribs
  • 1tbsp dry Caribbean Traditions Jerk Seasoning

For The Barbecue Sauce

  • 2 garlic cloves, crushed
  • 3tbsp Grace Jerk Bbq sauce
  • 2tbsp tomato ketchup
  • 2tbsp honey
  • 2tbsp white wine vinegar

Directions

  1. Heat the oven to 180C, Gas 4. Pour 500ml boiling water into a large roasting tin with the stock cube, onion, garlic and pork ribs. Season with salt, black pepper and jerk seasoning. Cover with foil and cook for 1 hour until ribs are really tender.
  1. Put all the barbeque sauce ingredients together in a pan to warm through and thicken.
  1. Drain the ribs and brush over some sauce.
  1. Return the ribs to the oven a t 200C, Gas 6 for 15 mins or pop the pork rib racks onto a preheated barbeque. Cook for 5 mins each side to warm through and brown. Serve with warm barbeque sauce.