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Spiker’s Pineapple Basil Shrub gives zing to BBQ sauce

Picnic season is in full swing, and having a couple of interesting barbecue sauces in the fridge is always a good idea. Even if rainy weather drives you indoors, a great BBQ sauce is terrific as a glaze for oven-baked ribs, ham steak, and more. Here is a quick and easy sauce recipe with an island flavor — created with the addition of Spiker’s Pineapple Basil Shrub.

Cool Jerk Barbecue Sauce

Serves 6-8
Prep time 15 minutes
Allergy Soy
Dietary Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Condiment
A tangy sauce with a tropical twist. Warm but not hot, with just the right amount of spice.


  • 1/3 cup white or cider vinegar
  • 2 tablespoons Spiker's Pineapple Basil shrub (or any other flavor)
  • 1 tablespoon fresh ginger (minced)
  • 1/4 cup onion (minced)
  • 2-3 garlic cloves (minced)
  • 1/3 cup brown sugar (packed)
  • 1 1/2 cup ketchup
  • 1/3 cup soy sauce
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt ((or to taste))


Step 1 Put the vinegar, ginger, onion, and garlic into a medium saucepan and simmer lightly until the aromatics are softened (about 5 minutes).
Step 2 Add the rest of the ingredients, cover with the lid slightly ajar, and simmer about 15 minutes. Stir occasionally. Throw all ingredients into a blender to puree. Set aside until ready to use.


This sauce keeps in the refrigerator for several weeks.