Boiled & Baked Ribs

Boiled & Baked Ribs

26
Chef John 15565

"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."

Ingredients 2 h 10 m {{adjustedServings}} servings 466 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 466 kcal
  • 23%
  • Fat:
  • 30.6 g
  • 47%
  • Carbs:
  • 24.1g
  • 8%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 3592 mg
  • 144%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Place ribs in the simmering broth. Return to a simmer, turn heat to low, and cook for 1 hour.
  3. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat, or coat with cooking spray.
  4. 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.
  5. Remove the ribs from the broth and transfer them to the bowl with the soy sauce glaze. Toss to coat.
  6. Transfer glazed ribs to the prepared baking sheet. Reserve extra glaze for brushing.
  7. 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.
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Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the broth ingredients. The actual amount of the broth consumed will vary.
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Reviews 26

  1. 35 Ratings

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K. Raymond
4/22/2012

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 been too spicy for my little ones to eat. Thanks so much for the recipe!

jo-in-mexico
4/8/2012

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 sauce 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.

willa
5/2/2012

Everyone at meal said this is excellent. Very tasty and should always cook ribs this way. By the way I cut down on the salt.