On my recent trip to Barbados, I tried a dish of boneless pork ribs bathed in a Bajan rum barbecue sauce. It was utterly delicious. Barbados arguably produces some of the most flavourful rum in all of the Caribbean islands, and it lends itself boldly to a punchy-flavoured sauce. I bought some of the cook’s rum sauce to bring home, and to save you that long trip yourself, I’ve engineered a recipe to recreate this wonderful Bajan barbecue dish using pork shoulder, and it tastes identical. Because the rum flavour is front-and-centre in this sauce, its a very simple recipe with no complications. Whether rain or shine, serve this sweet, sticky pork with rice, beans, fried plantain, mashed potatoes or in a split bread roll - you just cannot go wrong with it. Let’s go!
