When deciding on a pork bbq sauce, you are limited only by your imagination. Pork is also a very versatile meat to work with, whether you are cooking the meat outdoors or in your own oven. Ribs, belly strips, loin steaks and chops all lend themselves very well to this treatment.

Apart from just splashing your meat with a dash of ketchup, it doesn’t get much easier than mixing it with crushed garlic and soy sauce until you reach the desired taste and consistency. Brush on one side and grill on the barbecue or place in an oven preheated to 425 F/232 C/Gas Mark 7 for half an hour. Turn over, place sauce on the other side and bake in the oven for another 25 minutes.

Once the butt of jokes about ‘Pork Belly Futures’, this cheap cut of meat is suddenly popular because of its low price and all round juicy yumminess. Not only are we all now wishing we had invested in Pork Belly Futures, we are buying more of it for our own dinner tables. Cut into strips, it’s like eating ribs without bones.

Make it Filipino style by skewering 1/4-inch thick slices. Marinate for at least sixty minutes in the juice of one fresh lime or lemon, half a can of fizzy lemon and lime soft drink, smooth peanut butter, sugar, garlic, soy and cracked peppercorns. The soft drink tenderizes the meat and adds flavor. Baste regularly.

Kansas City likes it thick, sweet and tomatoes with a bit of heat to give it a gentle kick. Neighbors in St Louis like theirs slightly thinner and tangier. The possibilities are endless.

It is possible to buy a preparation off the supermarket shelf. These tend to be a bit bland and not very distinctive. Preparing your own gives you complete control and the freedom to let your imagination run wild.

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