Hoot ’n Holler Baby Back Ribs

This award-winning recipe is a great reason to dust off your grill.

hoot n holler baby back pork ribs recipe
Photo courtesy Pork Advisory Board

Weekly Newsletter

The best of The Saturday Evening Post in your inbox!


It’s that time of year again: Birds chirping, plants sprouting, sun shining. Spring is in the air, and that means one thing: time to dust off the grill. This award-winning recipe from Beverly Miller of Amarillo, Texas will help you begin grilling season in style! (Recipe courtesy Pork Advisory Board.)

Hoot ’n Holler Baby Back Ribs


Prep Time: 45 minutes
Cook Time: 30 minutes


  • 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.

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

Become a Saturday Evening Post member and enjoy unlimited access. Subscribe now


Your email address will not be published. Required fields are marked *