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Hoot-n Holler Baby Back Pork Ribs

Hoot-n Holler Baby Back Pork Ribs

  • Prep

    45 m
  • Cook

    30 m
  • Ready In

    1 h 15 m
National Pork Board

National Pork Board

These mesquite-and bay-flavored baby-back ribs are brushed with your favorite barbecue sauce and grilled to perfection.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 601 kcal
  • 30%
  • Fat:
  • 29.7 g
  • 46%
  • Carbs:
  • 57.6g
  • 19%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 1194 mg
  • 48%

Based on a 2,000 calorie diet

Directions

  1. In a large stockpot, place both racks of ribs; add enough water to cover ribs. Add marinade, bay leaves and onion. Bring mixture to a boil over high heat. (This will create foam on top.) Reduce to medium-low heat; simmer 45 minutes or until ribs are just tender. Remove ribs from cooking liquid; drain on rimmed baking sheet. Heat grill to medium heat (about 350 degrees F.).
  2. Meanwhile, in a small mixing bowl, stir together the barbecue sauce and brown sugar. Brush over both sides of ribs. Place ribs on grill, bone side down, close lid. Grill for 7 minutes, turn and grill 7 minutes more.
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Reviews

Happy Cookah
104

Happy Cookah

8/13/2010

"These are the best ribs I've ever had," were the first words out of my husband's mouth. I had almost 4 pounds of baby backs, and I went with the 12-oz. bottle of Lawry's Mesquite Marinade. I added an extra onion, quartered, to the par-boil liquid. The onions were so delicious at the end of cooking, that I served them as a perfect side dish with a pat of butter, S&P. I also added a few extra bay leaves and one Tbs. of minced garlic-from-the-jar to the par-boil liquid. Omitted the brown sugar, because I didn't want sweet ribs, but I'll try the sugar another time. Grilled the ribs 7 minutes per side. Tender and moist results -- outstanding! Thanks for this simple, yet over-the-top delicious recipe -- fit for a king!! P.S. It's now July 5, 2010, and this is still my go-to recipe for babyback ribs. Everyone loves them. I now throw in about 4 onions to serve as a side dish. I think that the sugar can make these ribs too sweet, compromising the good "barbecue" taste. Lastly, the leftover broth is delicious, so I chill it overnight, skim the solidified fat layer, and then use it for other dishes. For example, I cook Italian sausages in a cup or two of the rib broth to make subs. I also make a huge pot roast in the crockpot with the rib broth mixed with half pkg. of dry onion soup and sometimes throw in a can of mushroom soup. You can think of all sorts of uses for the broth.

Nandabear
79

Nandabear

5/4/2009

I'm glad I went for this one although there hadn't been any reviews before mine. I loved it. We loved it. The changes I made were minor. I added 1 more bay leaf, quartered a large onion and sprinkled some rub into the water mix as well. It smelled great as it was cooking and our mouths were salivating even prior to grilling. I doubled the sauce because I had 3 racks of ribs. I think that next time I'll either use a different BBQ sauce than Sweet Baby Ray's or use it but decrease the brown. It was just a tad sweeter than I've liked. But over all it was moist and fantastic!

Jessica
55

Jessica

6/24/2009

These ribs were the crowd favorite at our Father's Day cook out! We all thought they were better than anything you would order in a restaurant; and they were so easy!!!

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