“Hoot-n Holler” Baby Back Pork Ribs
Your guests are sure to give a hoot—and holler for more of these finger-licking good ribs from Beverly Miller of Amarillo, Texas that won first place at the Amarillo Tri-State Fair.
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, firmly packed
- 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, skim the foam off.) 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°F | 175°C).
- 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.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 577 calories; Protein: 28 grams; Fat: 41 grams; Sodium: 1037 milligrams; Cholesterol: 137 milligrams; Saturated Fat: 15 grams; Carbohydrates: 22 gram.
Recipe and photograph provided courtesy of National Pork Board.