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.

Carolina Country-Style Ribs

• 1 1/2 to 2 pounds boneless country-style pork ribs
• 2 cups apple cider vinegar
• 1 cup water, cold
• 2 tablespoons vegetable oil
• 2 tablespoons molasses OR 1/4 cup firmly packed brown sugar
• 1 tablespoon kosher salt
• 1 1/2 teaspoons crushed red pepper
• 1/2 teaspoon cayenne

Directions

Place ribs in a large bowl or resealable plastic bag; set aside. In 4-cup glass measure, stir together vinegar, water, oil, molasses (or brown sugar), salt, red pepper flakes, and cayenne pepper until salt is dissolved. Remove 1/2 cup marinade; set aside. Add remaining marinade to ribs. Seal bag and marinate for 4 to 6 hours in the refrigerator. Remove ribs from marinade; discard marinade.

Prepare medium-hot fire. Grill ribs over indirect heat for 50 to 60 minutes or until pork is tender and the internal temperature reaches 160º F. Baste ribs twice with reserved marinade during last 15 minutes of grilling. 
Serves 6.