Oklahoma State Dish (Recipe)
Barbecued Pork (Official State Meal/Main Dish) Barbecued Pork In Oklahoma, barbecue pork is a common staple for family meals, summer celebrations, and political and association events. Barbecue restaurants and "pig stands" are common. Barbecued pork has been a popular meal in Oklahoma since well before statehood. Potato salad, baked beans, coleslaw, sliced raw onions, and pickles usually complete the meal. Recipe Serves 4–5 INGREDIENTS 1 rack ribs Barbecue sauce: 2 1/2 cups (600 ml) ketchup 1/4 cup (60 ml) packed brown sugar 1 onion, chopped 2 cloves garlic, minced 1/4 cup (60 ml) vegetable oil 2 tbsp (30 ml) Worcestershire sauce 1 tsp (5 ml) hot pepper sauce 1/2 tsp (2.5 ml) pepper INSTRUCTIONS Mix all sauce ingredients in a nonreactive saucepan. Bring to a boil, reduce heat to low, and simmer for 15 minutes, stirring frequently. Remove from heat and set aside or refrigerate until needed. Fill a smoker with hickory wood and heat to 210–220°F (100–105°C). Pat the whole rack of ribs dry using paper towels. Place the rack meat-side down on the counter. With a sharp knife, loosen a corner of the membrane that covers the bones and remove. Rinse and dry the meat. Place on grill, cover, and cook until tender, turning occasionally so that the meat cooks evenly. Cut into serving portions and serve with sauce on the side. VARIATIONS Up to 1/4 cup (60 ml) apple or pineapple juice can be added to the barbecue sauce with the other ingredients. 1 tsp (5 ml) cayenne and 2 tbsp (30 ml) cider vinegar can be substituted for hot sauce.