Recipe Details

“Hoot-n Holler” Baby Back Pork Ribs

Prep Time: 45 minutes
Cook Time: 30 minutes
Servings: 6 - 8

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

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

Cooking Directions


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.). 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.

Serves 6 to 8

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.

Nutrition Information

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

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About the Cut: Back Ribs

Back ribs originate from the blade and center section of the pork loin, which is known for the “finger meat” between the bones.


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About the Cooking Method: Braising

COOKING BASICS:
1. Coat meat lightly with seasoned flour, if desired.
2. In a large, heavy pan with lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.
3. Cover meat with desired liquid(s).
4. Cover pan and simmer over low heat on stove or in a low to moderate (275 to 300 degrees F.) oven for 1 to 3 hours, until tender.
5. If adding vegetables, add toward end of cooking time, during the last 20 to 45 minutes.

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Tips and Tricks

Buying, Handling & Storage Tips

If you do plan on keeping the back ribs longer than 2 to 3 days before cooking, store them well-wrapped in the freezer.


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Butcher's Tips

Back ribs are also referred to as “baby” back ribs because they are smaller than spareribs. A rack typically weighs between 1 ½ and 1 ¾ pounds.


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No boiling... PLEASE
by anonymous 06/13/2014
Nuff said

Boiled Ribs
by anonymous 05/02/2014
Don't do it !

AWWWWWWWWWWWWWW
by anonymous 09/13/2012
 mouth watering

hoot-n holler ribs
by chuck jordan 07/23/2011
 

perfect
by michael 08/26/2010