Finger – Licking Belizean BBQ! 

by McNab Editorial Team

Ask any Belizean what’s on their lunch menu for Saturday and hands down you will get the response “BBQ, of course!” it’s a weekend favorite. 

The convenience of having someone else do all the hard work that goes into preparing BBQ is always welcomed on a Saturday since this is the day when most Belizeans are busy tackling house chores, getting groceries, or helping the kids with their homework. What is also convenient is the time it takes to get your order fulfilled and have your plate on your dining table or on the go in no time. 

Barbecue stalls are located on practically every street corner in Belize. Vendors set up their tent and barbecue grills on the sidewalks taking advantage of the proximity to pedestrians and motorists alike. You can smell from afar the sweet smoky aroma of pork chops, ribs, sausage, steak, chicken, and even seafood like lobster (when in season). 

Don’t know which one to choose? Thanks to the combo specials there is no need to deprive your taste buds. Each plate of delicious BBQ comes with a side of coleslaw, or sometimes potato salad, baked beans, corn, and fresh flour tortilla. 

This delicious roadside feast will fill you up for only about $10.  

Of course, the talk of who prepares the best finger-licking barbecue is always a debate, but we’re here to make it a little easier for you to create your own mouthwatering barbecue by sharing Flavors of Belize’s favorite barbecue ribs recipe and Belizean BBQ sauce recipe! 

Let’s get grilling! 

RECIPE 1: Nolan’s Famous BBQ 


  • 10 pounds beef or pork ribs 
  • 2 tablespoons freshly ground black pepper 
  • 1 tablespoon seasoned salt 
  • 1 tablespoon all-purpose seasoning 
  • ½ tablespoon onion powder 
  • ½ tablespoon garlic powder 
  • 1 tablespoon fresh parsley, minced 
  • ½ cup mojo liquid seasoning 
  • 1 cup Worcestershire sauce 
  • 2 teaspoons red recado 
  • ½ Belikin Beer 
  • Salt, to taste 


Combine pepper, seasoned salt, all-purpose seasoning, onion powder, garlic powder, parsley, and mojo liquid seasoning. Coat ribs with combined spices. Dissolve red recado in Worcestershire sauce and add Belikin Beer to help dissolve. Pour over ribs in a large bowl making sure it is completely covered. Transfer ribs into a re-sealable plastic bag along with the remaining liquid seasoning. Refrigerate overnight. 


Preheat oven to 325F. Place ribs in baking pan and cover with remaining marinade. Cover with foil and make for 2 ½ hours. Preheat grill. Cut an onion in half and use it to lubricate the surface of the grill. Place precooked ribs on grill and cook until both sides are browned. 


RECIPE 2: Belizean BBQ Sauce 


  • ¼ cup red wine or apple cider vinegar 
  • ½ cup water 
  • 2 tablespoons brown sugar 
  • 1 tablespoon yellow mustard 
  • ½ teaspoon freshly ground black pepper 
  • ¼ teaspoon cayenne pepper, to taste 
  • ½ lemon or lime, juiced 
  • 1 red onion, minced 
  • ¼ cup butter 
  • ½ cup tomato ketchup 
  • 2 tablespoons Worcestershire sauce 


Reduce by simmering the above ingredients uncovered for 40 minutes or until it looks like molasses. Add the last 2 ingredients and bring to a boil for 2 minutes. 

Written by Vivian Lizarraga

Related Articles