Best BBQ Recipes

We asked, you delivered! We invited you to share your favorite BBQ and grill recipes with us as part of OKL’s “Best BBQ Recipe” contest. With summer around the corner, it’s time to fire up the grill with these winning recipes!

Best BBQ Recipes

Yummy Ribs

By Marsha Cochran, East Central Oklahoma Electric Cooperative
“I’ve tried several versions of this and found this to work and taste the best. I finally got the recipe where it can be written. Mostly, I just throw seasonings in to taste! My family, 10 grandkids and almost 14 great-grandkids just love the ribs. We also have an electric smoker so with smoked pork butt roast, bologna and the ribs, I have a dinner that is often requested. The flavor of the ribs seems to hang on better than in the smoker.”

Serves 2 to 3
Yummy Ribs

Ingredients

1 rack baby back ribs
1 cup brown sugar
1/4 cup seasoning salt
1/4 cup Emeril Essence seasoning*
1 tablespoon garlic powder
1 teaspoon ground cinnamon

Note: To make a homemade version of Emeril’s Essence, combine 2 1/2 teaspoons paprika, 2 tablespoons kosher salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried oregano and 1 tablespoon dried thyme.

Directions

Wash ribs and pat dry. Remove membrane from back. In a small bowl combine the brown sugar, salt, Emeril seasoning, garlic powder and cinnamon. Rub on ribs and let stand for an hour. Sear ribs on hot grill, preheated to 350°F to 400°F, for 5 minutes on each side. Remove from grill and wrap in heavy foil. Finish in an oven preheated to 375°F. Cook for 45 minutes to 1 hour. Serve with BBQ sauce. Don’t use too much sauce or it will drown out the flavor of the ribs.




Easy Texas BBQ Brisket

By Dorene Robinson, Cimarron Electric Cooperative

Yield depends on brisket size
Easy Texas BBQ Brisket

Ingredients

2 tablespoons packed brown sugar
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground mustard
1 tablespoon smoked paprika
1 tablespoon ground black pepper
1 large fresh brisket, or two small
10-ounce bottle Heinz 57 steak sauce
1/2 cup liquid smoke
1/2 cup Worcestershire sauce

Directions

In a small bowl combine first seven ingredients. With a fork, prick holes in brisket. Rub the meat with the seasoning mixture. Place in covered marinating tray and refrigerate overnight. To cook: place brisket, fat side up, in a roasting pan. In a small bowl, combine the steak sauce, liquid smoke and Worcestershire sauce; pour over meat. Cover tightly with foil. On an electric grill fueled by pellets, cook brisket at 350°F for 45 minutes to 1 hour. Lower temperature and smoke for 1 hour.




BBQ Sauce with Baby Back Ribs

By Karen Aupperle, Kay Electric Cooperative
“I adapted this recipe from one found elsewhere several years ago. I like to make it every couple of months, with or without the ribs. It is great with all things barbecued, sloppy joes, etc. It’s actually more about the sauce, than the ribs. I’d put it up against Head Country sauce any day of the week!”

Serves 3 to 4
BBQ Sauce with Baby Back Ribs

Ingredients

1/2 cup butter
1 large onion, finely chopped
2 large cloves garlic, grated or finely chopped
28 ounces ketchup (any brand)
1/2 cup Worcestershire sauce
1 1/2 cups packed brown sugar
1/3 cup lemon juice
1 tablespoon ancho chili powder
1 tablespoon chipotle chili powder
1 1/2 to 2 teaspoons Tabasco or other hot pepper sauce
1 tablespoon prepared horseradish sauce
1 teaspoon kosher salt
1 tablespoon liquid smoke
1/4 cup molasses
3 tablespoons balsamic vinegar
2 slabs baby back ribs

Directions

In large saucepan, melt butter. Sauté onion and garlic until tender, about 5 minutes. Add next 12 ingredients. Bring to boil, reduce heat and simmer, uncovered 30 minutes to 1 hour, until thickened. Cool and pour into 2 quart jars.

Season ribs with salt and pepper and grill low and slow (275°F degrees over indirect heat) or on a Green Egg Grill set up for indirect heat 2 to 2 1/2 hours. Slather generously with sauce, cook an additional 15 to 30 minutes. Slice and serve with additional sauce. There will be plenty of leftover sauce for any use desired. It’s delicious!




BBQ Cups

By Chris Weatherford, Indian Electric Cooperative
"This recipe was given to me by my mother-in-law, Sandra Weatherford. She made them for my husband and me when we went to visit early in our marriage. That was 28 years ago. It was always one of my husband’s favorites and came to be one of my son’s as well."

Yields 8
BBQ Cups

Ingredients

1 can jumbo flaky biscuits
1 pound ground beef or turkey
Shredded cheddar cheese
1 bottle favorite BBQ sauce
Onion salt

Directions

Heat oven to temperature on biscuit can. Spray muffin tin with nonstick coating. Spread one biscuit in each muffin tin so it forms up the sides like a bowl. Brown ground beef or turkey in a frying pan. Sprinkle with onion salt to taste. Drain grease from meat and add bottle of BBQ sauce. Scoop meat into each biscuit until even with edge of biscuit. Cook 8 to 10 minutes, top with cheese and cook until cheese is melted.




Jo Baby's BBQ Sauce

By Neta Jo Liebscher, Cimarron Electric Cooperative
“This recipe was shared with me by a dear friend years ago. It has become our family favorite. I have made this recipe for family and church pig roasts. Try it. You won't be disappointed!”

OKL Bonus Content Bonus Content!

Yields 2 quarts
Jo Baby's BBQ Sauce

Ingredients

20 ounces good tomato sauce
15 ounces tomato paste
1/4 cup fresh lemon juice
2 cups granulated sugar
1/4 cup corn oil
1 1/2 tablespoons fresh chili powder
3/4 cup apple cider vinegar
1 tablespoon garlic salt
1 tablespoon sea salt
10 ounces Worcestershire sauce
4 ounces liquid smoke

Directions

Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for three hours, stirring well every 30 minutes.




Oven BBQ Chicken

By Carla Johnson, Indian Electric Cooperative

OKL Bonus Content Bonus Content!

Yields 6 to 8 servings
Oven BBQ Chicken

Ingredients

Cooking Oil
3 to 4 pounds chicken pieces
1/3 cup chopped onion
3 tablespoons butter or margarine
3/4 cup ketchup
1/3 cup vinegar
3 tablespoons brown sugar
1/2 cup water
2 teaspoons prepared mustard
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Heat a small amount of oil in a large skillet; fry chicken until browned. Drain; place chicken in a 9-by-13-inch baking dish. In a saucepan, sauté onion in butter until tender; stir in remaining ingredients. Simmer, uncovered, for 15 minutes. Pour over chicken. Bake at 350°F about 1 hour or until chicken is done, basting occasionally. OKL Article End