Jamaican Rum-Glazed BBQ Pig’s Tail Recipe

Blend together ingredients for green seasoning.

Add pig’s tail to pot of boiling water for 20 minutes to rinse.

Add blended green seasoning to a second pot of boiling water and then re-add pig’s tail to water.

Remove pig’s tail from the water after 15 minutes ensuring not to rinse them off the second time.

Heat BBQ grill to 350 degrees F or set oven to 350 degrees F.

Combine the BBQ sauce, ketchup, mustard, brown sugar, rum, garlic, ginger, Worcestershire sauce, and mustard in a medium bowl.

If using a BBQ grill, cook pig’s tail on each side for 3 minutes and then add the sauce and again leave each side for 4 minutes until the fat has somewhat melted and is dark and sizzling.

If using oven, cover pig’s tail with foil and bake for 6 minutes without sauce. Brush BBQ sauce onto pig’s tail, making sure both sides are covered completely in sauce.

Leave for another 5 minutes, still covered with foil, and then for another 3 minutes without the foil to achieve a dark crispness on the outside.

Best served hot!