BBQ pork, to me, is comfort food. Whenever I think of BBQ pork, I always think of those special family reunions, BBQ parties that we often have during the summer or those leisurely weekends that we usually have at home when we choose to stay in and have some good time.
Needless to say, my fondness for BBQ pork is also brought about by the tradition and the cooking process of this beautiful food!Â
Here are some of my favorite recipes, enjoy!
The 9 Best BBQ Pork and recipes
1. Baby Back Ribs
I think that ribs on the barbecue smell just heavenly. When I cook a rack of ribs, they first get a good rub with a blend of spices that include smoky paprika, ruby-colored brown sugar and a hint of garlic powder.
 Ingredients
2 racks of baby back ribs (about 4-5 pounds)
1/4 cup brown sugar
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper (optional)
1 cup BBQ sauce
Instructions
1. Preheat your oven to 275°F (135°C).
2. Peel the tough membrane off the back of the ribs by inserting the tip of the knife beneath and then pulling it off with your fingers or a paper towel.
3. In a small bowl, mix the brown sugar, paprika, black pepper, salt, chili powder, garlic powder, and onion powder. Coat the rub on both sides of the ribs.
4. Wrap each slab of ribs individually in a layer of aluminum foil, lay them rib-side down on a baking sheet and put the whole mess in the preheated oven for 2 1/2 to 3 hours, or until the meat pulls back from the ends of the bones.
5. Fire up your grill to medium-high heat. Unwrap the ribs, slather each side with BBQ sauce and return to the grill.
6. Grill the ribs, basting with the BBQ sauce for 5-10 minutes on each side, until the sauce caramelizes and blackens. Serve hot.
2. St. Louis Spare Ribs
Specifically, I love to throw a weekend barbecue. I love to prepare a spectacular rack of St.Louis Spare Ribs and take people’s breath away. They love to eat and I love to grill: that’s my kind of symbiosis.
My secret to these amazing ribs lies in the spices and herbs. I love smoked paprika, brown sugar and a few pinches of cayenne pepper.
I also love to add garlic powder and onion powder. It’s a fine way to spice those ribs.
People will gather around, eat and we all have a laugh. Give it a go!
Ingredients
2 racks of St. Louis style spare ribs
2 tablespoons olive oil
1/4 cup apple cider vinegar
1/4 cup yellow mustard
1/4 cup brown sugar
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 teaspoon black pepper
1 teaspoon cayenne pepper
1/2 teaspoon salt
1 cup BBQ sauce (your favorite)
Instructions
1. Preheat your smoker or grill to 250°F.
2. Whisk together olive oil, apple cider vinegar and mustard. Brush over both sides of the slabs.
3. In another bowl, mix the brown sugar, paprika, garlic powder, onion powder, chili powder, black pepper, cayenne pepper and salt together and then rub generously over the ribs.
4. Put the ribs on the smoker or grill flesh side down. Close the lid and cook for 3 hours.
5. Wrap in foil after 3 hours and get back on the smoker or grill for 2 more hours.
6. Peel the ribs, brush with the barbecue sauce, and cook for another 30 minutes to 1 hour until the ribs are tender and the sauce has caramelized. Rest the ribs for 10 minutes and serve.
3. Pulled Pork
There’s something very satisfying about making pulled pork. I like to have a few store cupboard essentials on hand that make a difference.
Brown sugar does that lovely caramelized sweet thing. Paprika for a smoky hit.
Seemingly humble ingredients are what make each mouthful so good.
Ingredients
- 4-5 lbs pork shoulder (Boston butt), bone-in or boneless
- 2 tbsp paprika
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper (optional, for heat)
- 1 cup apple cider vinegar
- 1 cup water
- BBQ sauce, for serving
- Burger buns or rolls, for serving
Instructions
1. Preheat your oven to 300°F (150°C) or set your slow cooker to low.
2. In a small bowl, mix the paprika, salt, black pepper, brown sugar, garlic powder, onion powder and, if using, cayenne.
3. Rub the spice mixture all over the pork shoulder until fully coated.
4. Put the seasoned pork shoulder in a large Dutch oven or slow cooker with the apple cider vinegar and water around the meat.
5. Cover and simmer for 6-8 hours, or until the pork is falling-apart tender and can be shredded with a fork.
6. Take the pork out of the cooking liquid and, using two forks, shred the meat and toss with BBQ sauce to taste. Serve on buns or rolls.
4. Pork Belly Burnt Ends
The tenderest, juiciest meat basking in a sea of seasoned fat and finding its sweet spot thanks to the pungent undercurrent of rich, smoky spices.
My go-to is honey and brown sugar. If you like you can add a little cayenne for heat.
Barbecue sauce (you’ll need a bottle of this) is the final glossy glaze. Work of art, every time.
 Ingredients
-
2.5 lbs pork belly, skin removed and cut into 1.5-inch cubes
- 3 tbsp BBQ rub or seasoning of your choice
- 1 cup BBQ sauce
- 1/2 cup honey
- 4 tbsp unsalted butter, cut into small pieces
- 2 tbsp brown sugar
 Instructions
1. Preheat your smoker to 250°F (121°C) using indirect heat.
2. Toss the pork belly cubes in generous amounts of BBQ rub, spread them out on a wire rack, and allow them to sit uncovered in the refrigerator for at least an hour and up to a day.
3. Cook (smoke) your pork belly cubes for 2.5-3 hours, until they’re almost fully cooked and have a nice smokey color and bark.
4. Once the pork belly has been in the smoker for two hours, take it out and put the cubes into a disposable aluminum pan. Add the cubes of butter, the honey and the brown sugar to the pan, and mix it all together with the pork belly cubes.
5. Wrap the pan with aluminium foil and place it back into the smoker for another 1.5 hours, or until the pork belly pieces are tender.
6. Remove the foil, drain the liquid and brush the cubes with BBQ sauce. Toss to coat well and continue to smoke uncovered for about 15-30 minutes until the sauce is caramelized. Time to chow down and enjoy your Pork Belly Burnt Ends!
5. Pork Shoulder
For a savory, fall-apart pork shoulder, I think it’s wise to cover your bases early on. I always start with garlic, cayenne and paprika.
For a little sweetness, I throw in some brown sugar, and a little apple cider vinegar helps tenderise the meat.
Ingredients
1 pork shoulder (about 4-5 pounds)
2 tablespoons paprika
2 tablespoons brown sugar
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
1 cup apple cider vinegar
1 cup BBQ sauce
Instructions
1. Preheat your smoker or oven to 250°F (120°C).
2. In a small bowl, combine paprika, brown sugar, black pepper, salt, garlic powder, onion powder and cayenne pepper.
3. Spread the spice mixture over the entire pork shoulder, front to back as well as all sides.
4. With the fat side up, put the pork shoulder in the smoker or oven. For extra flavor, throw in some wood chips in your smoker.
5. Smoke or roast the pork shoulder for 8-10 hours or until the internal temperature reaches 195°F (90°C) and the meat is tender.
6. During the last hour or two of cooking, use an apple cider vinegar-BBQ sauce wash every half hour or so, and allow the pulled pork to rest for 30 minutes before it’s shredded and served.
6. Pork Chops
There’s really nothing better than a meal that is satisfying and simple, and brings out the flavors of both the ingredients and the cooking process. Therefore, my recipe menu tends to be filled with pork chops that are juicy and flavorful.
My personal favorite is when the pork chops are seasoned with paprika and garlic.Â
Often, a splash of apple cider vinegar is the perfect complement to add a tang to the meal that balances out the remainder of the pork.Â
Ingredients
- 6 bone-in pork chops (about 1 inch thick)
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
 Instructions
1. In a large bowl, mix the oil, soy sauce, brown sugar, Worcestershire, cider vinegar, garlic, smoked paprika, pepper and salt until well combined.
2. Put the pork chops in a large resealable plastic bag or shallow bowl and pour the marinade over the pork chops, turning them to coat. Seal the bag or cover the bowl and refrigerate for at least 2 hours, and better yet overnight.
3. Heat your grill to medium-high, 375°F to 400°F (190°C to 200°C). Use a brush to oil the grill grates so the squid doesn’t stick.
4. Heat the grill to a medium-high flame, about 450 degrees. Place the pork chops on the grill and cover the pan. Cook for 4 to 6 minutes, and flip. Cover and cook for another 4 to 6 minutes, until the meat is cooked through to a temperature of 160 degrees.
5. Put the pork chops on the preheated grill. Cook over medium-high heat for 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C) and the chops are well-browned with a light char. 6) Take the pork chops off the grill and allow them to rest for 5 minutes before serving. This gives the juices time to disperse to the centre of the meat, resulting in tender and succulent pork chops. Enjoy.
7. BBQ Pork Tenderloin
Nothing kicks grilling up a notch quite like a blend of spices and sauces that have everybody going back for seconds. For my recipe, I use a smoky barbecue rub made of paprika, garlic powder and black pepper.
When I have a little more time, I’ll marinate the tenderloin in apple cider vinegar and Worcestershire sauce for a few hours. Then, a little bit of honey on the meat right before it goes on the grill adds a nice sweetness.
Ingredients
-
1.5-2 lbs pork tenderloin
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1 cup BBQ sauce
Instructions
1. Preheat your grill to medium-high heat, around 375°F-400°F.
2. Mix garlic, onion powder, smoked paprika, ground black pepper and salt in a small bowl.
3. Rub the pork tenderloin with olive oil, and then coat it evenly with the spice mix.
4. Put the tenderloin on the grill and cook, turning occasionally, until an instants-read thermometer reads 145°F, 15-20 minutes.
5. During the last 5 minutes of grilling, brush the tenderloin with BBQ sauce.
6. Take off the grill, rest for 5-10 minutes, slice, and then serve with more BBQ sauce, if desired.
8. Smoked Pork Loin
Like most barbecue aficionados, my favorite cut of meat to cook is the pork loin. It’s simple to prepare.
Just use a glazed rub of brown sugar, garlic powder, and paprika, and a smidgen of Dijon mustard or mustard powder, with perhaps a toss of sprigs of fresh rosemary and a drop of apple juice. It’s not so much the meat when prepared and served this way that’s the attraction, but rather the flavors of the various ingredients, and how they compliment each other.
Ingredients
1 pork loin (4-5 pounds)
2 tablespoons olive oil
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon brown sugar
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon mustard powder
1 cup apple juice (for spritzing)
Wood chips (apple or hickory)
Instructions
1. When ready to start your smoker, preheat it to 225°F (107°C). Per the instructions that came with your wood chips, prep your wood.
2. In a small bowl, mix together the paprika, garlic powder, onion powder, brown sugar, black pepper, salt, thyme, rosemary, and mustard powder to form a dry rub.
3. Smear the pork loin with olive oil, then thoroughly coat the loin all over with the dry rub mixture.
4. Center the pork loin directly on the smoker grates. Smoke the pork loin until the internal temperature reaches 145°F (63°C) about 2-3 hours.
5. Every 30-45 minutes throughout the smoking process, spritz the pork loin with apple juice to keep it moist and flavorful.
6. Once the pork reaches the temperature you feel is appropriate, remove it from the smoker and let it rest on a carving board for 10-15 minutes. Then, slice and serve. Enjoy the tender, smoky pork loin!
9. Chinese Char Siu Pork
A lovely marinade mash of hoisin, soy and honey: a mixture that coats the meat almost entirely and will puddle at the bottom of the casserole dish, to be brought to the texture of sizzling caramel.
I always include a dusting of Chinese five-spice powder, some Shaoxing wine, and can be persuaded to throw in some fresh root ginger, grated.
It’s a labor of love – authentic, I like to think, in the best old-fashioned sense of that term.
 Ingredients
- 2 lbs pork shoulder or pork belly
- 3 tbsp hoisin sauce
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp Chinese Shaoxing wine or dry sherry
- 2 tbsp honey
- 1 tbsp brown sugar
- 1 tsp Chinese five-spice powder
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 2-3 drops red food coloring (optional)
Instructions
1. Trim any excess fat from the pork shoulder (or pork belly) and slice it into long strips, about 2 inches wide.
2. Mix together the hoisin sauce, soy sauce, oyster sauce, Shaoxing wine, honey, brown sugar, five-spice powder, sesame oil, minced garlic and red food coloring if using, set aside.
3. Put the pork strips in a gallon-size resealable plastic bag or a shallow dish and pour the marinade over the pork. Make sure the pork is well-coated and refrigerate for at least 4 hours or preferably overnight.
4. Pre-heat the oven to 375°F (190°C). Line a baking tray with aluminum foil and place a wire rack on top. Lay the pork strips on the wire rack.
5. Place the pork into the preheated oven and cook for 25-30 minutes, baste with remaining marinade every 10 minutes, until the pork is cooked through and charred.
6. Let the pork sit for 10 minutes before carving it. Serve with rice or noodles and enjoy your homemade Chinese Char Siu Pork!
