Sweet and spicy, tangy and zesty, rich and smoky. However you like your barbecue sauce, it’s the hallmark of summer cooking. Take a look at these easy and delicious beef, pork and lamb BBQ recipes, and then make sure you’ve got enough napkins on hand!
1. Slow Cooker BBQ Pulled Pork Sandwiches
Serve this succulent pork with a side of potato chips and dill pickle spears. Short on prep time? Use your favorite bottled BBQ sauce instead.
- 4 lb pork butt
- 1 can (14 oz) or 2 cans (7 oz) low sodium beef broth
- ½ cup ketchup
- 3 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 ½ tablespoons apple cider vinegar
- ½ teaspoon hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon mustard powder
- ¼ teaspoon salt
- 1 cup prepared coleslaw
- Toasted buns
Place pork and broth in slow cooker and cook on high for 4 hours. Shred meat, using two forks, and discard bone. Return to slow cooker. In a bowl, combine remaining ingredients (except coleslaw and bread) and pour over shredded pork. Cook another 2-3 hours on low. Serve on rolls, topped with coleslaw.
This recipe adapts beautifully to pork shoulder or country style ribs, as well. Simply skip the shredding, increase the amount of ketchup and brown sugar to ¾ cup and 3 ½ tablespoons (respectively) and add a few drops of liquid smoke to your sauce.
2. Korean Style BBQ Short Ribs
A favorite at Korean restaurants, Korean BBQ is surprisingly easy to recreate at home. Serve over sticky rice with crisp romaine lettuce leaves for rolling.
- 2 pounds Korean style short ribs (sometimes called Flanken ribs)
- 1 cup soy sauce
- 1 cup brown sugar
- 1 cup water
- 1 large garlic clove, finely minced
- 3 green onions, chopped (whites and greens)
- ½ tablespoon sesame oil
- 1 Asian pear, peeled and grated
Mix all ingredients (except ribs) and place in a zip-top bag. Add meat and refrigerate overnight or for up to 24 hours. Remove meat from bag and set aside. Pour marinade into a saucepan and boil over low heat until thick.
Grill the ribs over medium-high heat, basting with boiled sauce 5-7 minutes per sauce. Serve the remaining sauce on the side.
3. Sweet and Spicy BBQ Lamb Kabobs
The Moroccan-inspired flavors in these kabobs make it a delicious change from your basic meat and veggie skewers. Serve inside toasted pita with fresh greens and slices of tomato, cucumber and black olives.
- 2 lbs ground lamb
- ¾ cup golden raisins
- 1 container (6 ounces) crumbled goat cheese
- ¼ cup olive oil flavored mayonnaise
- 1 medium red onion, finely diced
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh Italian parsley
- 1 tablespoon red pepper flakes
- 1 teaspoon ground cumin
- Salt and black pepper
Preheat an outdoor grill to high heat, or preheat your oven to 400. Mix all ingredients in a bowl and separate into 8 even portions. Mold meat mixture around flat metal skewers, and grill or bake to desired doneness, about 5 minutes per side (grill) or about 20 minutes (oven).
Give these kabobs a Greek twist by replacing the goat cheese with feta, and swapping the parsley for finely chopped oregano. Top with a mixture of Greek yogurt, diced cucumber, roasted garlic, salt and pepper.
4. Tangy Slow Cooker BBQ Brisket
Easy and tasty, so why not try this recipe right now?
- 4-6 pound beef brisket
- 1 jar dill pickle spears
- 1 tablespoon olive oil
- 2 ½ cloves garlic, minced
- 1 small white onion, diced
- 1 cup ketchup
- ½ cup molasses
- ½ cup packed brown sugar
- 1 small can chipotle peppers, drained and diced
- 4 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon mustard powder
- Salt and pepper
Season the brisket with salt and pepper on all sides. Place in the bottom of your slow cooker, and pour bottle of pickles over it, juice and all. Mix remaining ingredients in a bowl and then pour over brisket and pickle mixture. Cover and cook on high for 6-8 hours, or until meat shreds easily with a fork.
Adapt the flavors of this tangy brisket recipe by swapping out the pickles for a mixture of sauerkraut and capers. Slice the brisket after about 4 hours, and return it to the sauce to finish cooking. Serve on warm rolls.
5. Grilled Pork Skewers
Perfect for a weeknight meal, let these delicious kabobs marinate for a full 24 hours for full flavor.
- 1-2 pound boneless pork loin, cut into 1 inch cubes
- 2 cups white mushrooms, halved
- 1 red onion, cut into wedges
- 15 cherry tomatoes
- 15 bite sized chunks of pineapple
- 2 zucchinis, diced into 1 inch pieces
- 2 ½ tablespoons low-sodium soy sauce
- 2 tablespoons extra virgin olive oil
- ¾ tablespoon crushed red pepper flakes
- ¼ tablespoons ginger powder
- 2 cloves garlic, finely minced
- 1 can low sodium chicken broth
- 3 tablespoons brown sugar
- 2 tablespoons pineapple juice
- 2 tablespoons rice wine vinegar
Mix all ingredients except pork, vegetables and pineapple in a large bowl. Pour half the marinade into a zip-top bag, add pork cubes, and refrigerate at least overnight, but preferably for 24 hours. Cover and refrigerate remaining marinade.
Before cooking pork, pour remaining marinade into separate zip top bag and add mushrooms, tomatoes, zucchini, pineapple and onions. Allow to marinate for about 25 minutes.
Preheat your grill to medium-high heat. Skewer pork chunks and vegetables on separate skewers (cooking time will differ, so separating the two will ensure a safe and even cooking). Grill for 15-20 minutes, turning often during cooking.
Don’t let surprise summer showers get to you. If you can’t grill, bring your BBQ indoors by sautéing the pork on the stovetop until browned, and then adding vegetables, pineapple, and sauce. Cook through, and serve over white or brown rice.
6. Summer Lamb Chops
Outdoor grill, grill pan or oven – these lamb chops are sure to be a hit. Serve with garlic mash and creamed spinach for a delicious dinner worthy of company.
- 2 pounds lamb chops
- ¼ cup balsamic vinegar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 clove garlic, minced
- I onion, sliced thinly
- 2 tablespoons olive oil
- 1/8 teaspoon cinnamon
- 1/8 teaspoon garam masala
Mix all ingredients (except lamb chops) in a shallow glass baking dish. Add chops and coat well. Allow to marinate for no more than 2 hours. Grill over medium heat or bake in a 375 degree oven until desired doneness.
While these recipes are not quick to make, they are actually easy and definitely worth trying. Feel free to share your favorite BBQ recipes in the comments section.