Grilled Pork Ribs

Grilled Pork Ribs – Baby Back Ribs On The Grill

Baby back ribs must be America’s undisputed Grilled Pork Ribs favorite and this recipe will demonstrate exactly why. Absolutely delicious!!!


The mesquite flavored marinade is enhanced with bay leaves, onion, and whole black peppercorns.

A simple mixture of barbecue sauce and brown sugar is basted over the racks as they grill, imparting a welcome dose of sweetness to balance the savory essence of the marinade.

Since the marinade in this recipe is used as a flavoring for the rib boiling water, you don’t need to allow extra time for the marinating process.

This is an excellent recipe for first-time rib grillers as well as practiced hands, so keep it handy for backyard parties and family picnics.

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Hoot n’ Holler Baby Back Grilled Pork Ribs
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

You can be the king of backyard BBQ's with this Baby Back Ribs recipe! 

Course: Main Course
Cuisine: American
Servings: 4
Calories: 275 kcal
  • 2 racks baby back ribs about 1 ½ pounds each
  • 1 jar 12 ounces mesquite-flavored marinade
  • 4 bay leaves
  • 2 tablespoons whole black peppercorns
  • 2 large yellow onions quartered
  • 1 cup barbecue sauce – mild sweet, smoky or hot – your choice
  • ½ cup dark brown sugar
  1. Put the baby back rib racks in a large roasting pan and add enough water to cover them. Stir in the mesquite marinade, bay leave and onions. Sprinkle the peppercorns over the ribs and into the water.
  2. Bring the pan to a boil over high heat, then reduce the heat to medium and cook the ribs at a low boil for about 45 minutes. The rib meat should be tender but not quite falling off the bone. Skim any foam that rises to the surface.
  3. Remove the racks from the liquid and drain them on a sheet pan.
  4. Light a charcoal barbecue or heat a gas grill for medium heat. Lightly oil the grate.
  5. Whisk together the barbecue sauce and brown sugar. Brush the ribs with the sauce and grill them, with the cover closed, about 7 minutes per side. Brush the ribs once more with the sauce before you take them off the grill.


Good To Know About Grilled Pork Ribs – Enhance the mesquite essence of your grilled ribs by adding prepared mesquite chips to the hot charcoal of your barbecue.

If you are using a gas grill, soak the mesquite chips as you wood for a barbecue by soaking them in water. Put a cup of the chips in a heatproof container and set it next to the gas burner.

You can also put them in a small skillet and set it directly over one of the burners to get the smoke going. It will intensify if you keep the cover closed while the ribs are cooking.

Food For Thought – The cooking broth from the ribs makes an excellent base for other dishes. Strain the broth and discard the peppercorns and bay leaves.

The onions can be wrapped in foil with herbs and olive oil or butter and Parmesan cheese. Put the wrapped onions on the grill while the ribs are cooking and serve them on the side.

The cooking broth can be chilled and de-fatted and frozen until you need it again. Reduce the broth and use it to simmer pork in a crockpot, or add it to your water for making corned beef brisket.

A well-seasoned broth can always add that little something extra to almost any dish you’re making. Use the broth from these Grilled Pork Ribs!

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