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Hoot-n Holler Baby Back Pork Ribs

"These mesquite-and bay-flavored baby-back ribs are brushed with your favorite barbecue sauce and grilled to perfection."
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1 h 15 m servings 601 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 601 kcal
  • 30%
  • Fat:
  • 29.7 g
  • 46%
  • Carbs:
  • 57.6g
  • 19%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 1194 mg
  • 48%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. 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.).
  2. 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.


  • 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.

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Read all reviews 93
  1. 115 Ratings

Most helpful positive review

"These are the best ribs I've ever had," were the first words out of my husband's mouth. I had almost 4 pounds of baby backs, and I went with the 12-oz. bottle of Lawry's Mesquite Marinade. I a...

Most helpful critical review

We didn't use the brown sugar because we used this local place's bbq sauce (its amazing by itself). Because the recipes says to cook it in the stock pot, the bbq sauce we brushed it with after ...

Most helpful
Most positive
Least positive

"These are the best ribs I've ever had," were the first words out of my husband's mouth. I had almost 4 pounds of baby backs, and I went with the 12-oz. bottle of Lawry's Mesquite Marinade. I a...

I'm glad I went for this one although there hadn't been any reviews before mine. I loved it. We loved it. The changes I made were minor. I added 1 more bay leaf, quartered a large onion and s...

These ribs were the crowd favorite at our Father's Day cook out! We all thought they were better than anything you would order in a restaurant; and they were so easy!!!

My potluck crowd kept asking for more! It was tender after the boil and the bbq-brown sugar glaze topped it off well; especially using Stubb's or Rudy's bbq sauce. I used country style ribs ins...

Seriously Yummy and Easy! I didn't have "marinade" so I just used BBQ sauce in the water...soooo good!

Great recipe! The first time we made them, the ribs burned on the bbq because of the brown sugar in the sauce, but the second time we put the sauce on later and they turned out perfectly...not t...

Simple recipe that tastes like you've slow cooked the baby backs for hours. I agree with some of the other reviews that using either BBQ sauce or mesquite marinade in the stockpot makes no diffe...

Let me preface by saying I don't love ribs of any kind, baby back, country, spare ribs, etc. I made this recipe for some family members that do love ribs. This recipe was absolutely delicious....

These are great. Here are a few suggestions: 1. Peel cavity side to expose fat. More fat will be boiled away. If rack is thick, simmer for a full hour. 2. Formulate witch's brew with beef...