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‘Hoot-n Holler’ Baby Back Pork Ribs

(From the kitchen of Beverly Miller of Amarillo, Texas, first-place winner for ribs at the Amarillo Tri-State Fair) Makes 6-8 servings Prep time: 45 minutes Cooking time: 30 minutes 2 racks baby back pork ribs, about 1-1/2 pounds per rack 12-ounce 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

In a large stockpot, place both racks of ribs; add enough water to cover meat. 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. In a small mixing bowl, stir the barbecue sauce and brown sugar. Brush over both sides of ribs. Place ribs on grill, bone side down and close lid. Grill for 7 minutes; turn and grill 7 minutes more.