“These aren't meant to replace, or even compete with, a traditionally barbecued version. This is simply a fast and tasty alternative method for having a nice stack of ribs appear on your snack table.” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Mix together water, garlic, onion, bay leaves, red chili flakes, Chinese five-spice, salt, and rice vinegar in a large pot. Bring to a boil, turn to low, and simmer for 15-20 minutes.
- Place ribs in the simmering broth. Return to a simmer, turn heat to low, and cook for 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat, or coat with cooking spray.
- Whisk together soy sauce, rice vinegar, sambal oelek chili paste, Dijon mustard, ketchup, honey, brown sugar, and Chinese five-spice powder in a large bowl.
- Remove the ribs from the broth and transfer them to the bowl with the soy sauce glaze. Toss to coat.
- Transfer glazed ribs to the prepared baking sheet. Reserve extra glaze for brushing.
- Bake ribs in preheated oven for 15 minutes. Turn the ribs and brush with more glaze. Cook 15-20 more minutes, brushing occasionally with remaining glaze if desired. Remove and serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 466 cal
- 23%
- Fat
- 30.6 g
- 47%
- Carbs
- 24.1 g
- 8%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"excellent ribs..possibly the best I've ever made. The only changes I made was that I didn't add in the pepper flakes in the brine and the chili paste for the glaze since I was afraid it might have bee..." See moren too spicy for my little ones to eat. Thanks so much for the recipe!"
jo-in-mexico
"We were very impressed with the flavor and tenderness of this dish. I did make a couple of changes, as some ingredients are not available here in the heartland of Mexico. I used Thai garlic chili sa..." See moreuce for the hot sauce and white wine vinegar instead of rice wine. Also accidentally forgot the honey, but it was a perfect mix of sweet and acid for our taste. I will definitely make again and will use the glaze for other meats as well."
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