Jerk Marinade

Ingredients:

2 or more teaspoons of West Indian hot pepper sauce

1 medium onion, finely chopped

2 cloves of garlic, finely chopped

1 teaspoon cinnamon, ground

1 teaspoon nutmeg, ground

1 teaspoon allspice, ground

2 teaspoons dried thyme

1 tablespoon Demerera sugar or West Indian honey

2 teaspoons salt

2 tablespoons of lime juice

1 tablespoon of dark rum

Method:

Marinade raw, skinned meat portions for at least 4 hours, or better overnight. For best results oven bake the meat and finish over barbecue coals. Oven baking will produce a hot spicy gravy liquor.