Hoot n’ Holler Baby Back Ribs

Times

Prep Time: 45 minutes
Cook Time: 30 minutes

Ingredients

• 2 racks baby back pork 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 prepared 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.

Caribbean Pork Tenderloin

Caribbean Pork Tenderloins

• ½ small Vidalia onion, sliced
• ¼ cup minced fresh ginger
• 2 tablespoons minced garlic
• 2 Scotch bonnet, chiles, stemmed, seeded, and minced
• One 14-ounce can unsweetened coconut milk
• ½ cup dark rum
• ¼ cup freshly squeezed lime juice
• 3 tablespoons cane or dark brown sugar
• Two 1-to 1 ½ -pound pork tenderloins, trimmed of fat
• Vegetable oil, for brushing
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh cilantro

Combine onion, ginger, garlic, chiles, coconut milk, rum, lime juice and brown sugar in bowl, and whisk to combine. Place tenderloins in gallon size resealable plastic bag, and add marinade. Remove as much air as possible before sealing bag, and turn bag to make sure the tenderloins are well coated. Refrigerate, turning bag occasionally, for 6 hours.

Preheat grill to medium-low.

Remove tenderloins from marinade (discard marinade), and blot dry with paper towels. Brush tenderloins with vegetable oil, and season with salt and pepper. Place on the grill and cook, rotating as necessary, until thermometer inserted into the center of tenderloins reads 140 to 145 F, 20 to 25 minutes. Remove from grill and let rest for 10 minutes before slicing and serving. Garnish with chopped cilantro.