Jerk Ribs with Jerk BBQ Sauce

Cook Time: 3 hours
Serves 4

Jerk Marinade Ingredients

  • 1/2 Medium Onion
  • 1 bunch Green Onions
  • 4-5 Sprigs Fresh Thyme
  • 2″ Fresh Ginger
  • 8 Cloves Garlic
  • 1 Tbsp. Cinnamon, ground
  • 1 Tbsp. Allspice, ground
  • 1 Tbsp. White Pepper, ground
  • 1 tsp. freshly ground Nutmeg
  • 1/4 C. Brown Sugar
  • 2-3 Habañero Peppers, to taste
  • 2 Tbsp. Olive (or other neutral cooking oil)
  • 1/4 C. Soy Sauce

Marinade Sauce Instructions

  1. Blend all ingredients in a food processor. Adjust for personal flavor preference.
  2. Add Jerk Marinade to your favorite BBQ sauce, one tablespoon at a time.

Jerk Ribs Ingredients

  • 1 Rack Baby Back Ribs
  • Jerk Seasoning
  • Salt
  • Black Pepper

Jerk Ribs Instructions

  1. Heat oven to 225º F.
  2. Prepare Ribs. Remove silverskin & pat dry. Coat liberally with salt, black pepper, and jerk marinade.
  3. Allow ribs to soak in flavor with seasoning, creating a “crust”
  4. Wrap ribs tightly in aluminum foil. Cook ribs at 225º F for 3 hours.
  5. Remove ribs, baste with Jerk BBQ. Cover again tightly with foil. Place back into the oven for 2-3 hours, or until the internal temperature reaches 200º F. Finish on grill to caramelize for 10-15 minutes, or at 450º F in the oven.
  6. Let cool and carve!

Cajun Chicken Linguine Alfredo

Cook Time: 30 minutes
Prep Time: 10 minutes
Serves 4

Cajun Chicken Ingredients

  • 2 boneless, skinless chicken breasts, about 2 lbs.
  • 4 tsp. Western Market Cajun seasoning
  • Salt
  • Black pepper
  • Olive Oil

Cajun Chicken Instructions

    1. Preheat oven to 350℉.
    1. Season chicken with Cajun seasoning, olive oil, salt, and black pepper to taste. If time permits, marinate for 6 hours. 
    1. Bake chicken on a lined baking tray for 22 – 25 minutes, or internal temperature reaches 165.
  1. When done, set chicken aside under tented aluminum foil. Slice into ½” pieces when able to be handled.

Cajun Alfredo Sauce & Linguine Ingredients

    • 1 stick butter
    • 2 cloves garlic, minced
    • 1c heavy cream
    • 2c Pecorino Romano, reserving some for garnish
    • 4 tsp Western Market Cajun seasoning
    • 1 box linguine
    • Curly parsley, minced for garnish
  • Roasted red peppers, sliced for garnish

Cajun Alfredo Sauce & Linguine Instructions

    1. Boil salted water for pasta. Cook according to package directions. When thoroughly cooked, drain pasta, reserving a bit of pasta water.
    1. While pasta is cooking, gently melt butter over medium low heat in a medium saucepan. Sauté garlic until fragrant, about 2 minutes. 
    1. Slowly add heavy cream while vigorously whisking.
    1. Add Cajun seasoning and pecorino romano. Continue to whisk until fully incorporated. 
  1. Toss pasta with sauce, adding pasta water if mixture is too thick. Plate with Cajun chicken breast, garnishing with pecorino romano, roasted red pepper slices, and Curly parsley.

Corned Beef

Cook Time: 3 hours
Prep Time: 30 minutes
Serves 4 people with a 3 lb brisket


  • 3 lbs Corned Beef
  • 1 lb Redskin Potatoes
  • 1 lb Cabbage, quartered
  • 1 lb Carrots, peeled
  • 1 lb Yellow Onions, quartered
  • 5-6 Cloves Garlic
  • 1 packet Western Market Corned Beef Seasoning
  • 1/4 C Apple Cider Vinegar
  • 1/4 C Dark Brown Sugar
  • 1/4 C Dark Brown Sugar
  • 1 Stick Butter
  • 1 1/2 Qts Water


      1. Gather and prep all of the vegetables.
      1. Gently melt butter in a large stock pot. Layer in onions and garlic. Saute until onions release their liquid, about 5 – 10 minutes.
      1. Add Corned Beef on top of the onions and add water until submerged. Bring to a low boil. Cover and cook for 2 – 2.5 hours.
      1. Add Cabbage, Carrots, and Potatoes and cook for an additional 30 minutes, or until vegetables are fork tender.
      1. Remove Corned Beef and Vegetables from liquid. Keep warm. Let Corned Beef rest for 5 – 10 minutes under tented foil.
    1. Slice Corned Beef against the grain. Serve hot atop vegetables.