Hoot-n-Holler Baby Back Pork Ribs

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

Hoot-n-Holler Baby Back Pork Ribs


  • 2 racks baby back pork ribs, (about 1 1/2-pounds per rack)
  • 1 (12 ounce) jar prepared mesquite-flavored marinade
  • 3 bay leaves
  • 1 medium onion, peeled
  • 1 cup prepared barbecue sauce, (mild or spicy)
  • 1/2 cup brown sugar


  1. In a large stockpot, place both racks of ribs; add enough water to cover ribs.
  2. 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.
  3. Remove ribs from cooking liquid; drain on rimmed baking sheet.
  4. Heat grill to medium heat (about 350 degrees F.).
  5. Meanwhile, in a small mixing bowl, stir together the barbecue sauce and brown sugar. Brush over both sides of ribs.
  6. Place ribs on grill, bone side down, close lid. Grill for 7 minutes, turn and grill 7 minutes more.

Servings: 6 to 8 | Prep: 45 min | Cook: 30 min

Nutrition: Calories: 577 calories Protein: 28 grams Fat: 41 grams Sodium: 1037 milligrams Cholesterol: 137 milligrams Saturated Fat: 15 grams Carbohydrates: 22 grams

Recipe and photo used with permission from: National Pork Board