Hoot-n Holler Baby Back Pork Ribs

Hoot-n Holler Baby Back Pork Ribs

National Pork Board 0

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

Ingredients 1 h 15 m {{adjustedServings}} servings 601 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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

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  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.
Tips & Tricks
BBQ Country Style Ribs

These ribs bake up deliciously in the oven. Yum!

Chef John’s Hoisin Barbecue Pork Ribs

A simple, Asian-inspired marinade, dry rub, and basting sauce for pork ribs.


  • Serving Suggestions
  • Your guests will be sure to give a holler for these ribs from Beverly Miller of Amarillo, TX that won first place at the Amarillo Tri-State Fair.
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Reviews 89

  1. 111 Ratings

Happy Cookah

"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.


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!


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!!!