Boiled & Baked Ribs

Boiled & Baked Ribs

Chef John 21724

"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."


2 h 10 m servings 466 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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  • Prep

  • Cook

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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.


  • 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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Your rating



  1. 39 Ratings


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 ch...

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 ha...

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.

I have always been a boil and bake 'em rib girl. The boiling process gets rid of a good amount of fat. If you want them very tender, put the ribs in your crock pot on low for several hours ins...

This is a wonderful recipe. I wasn't sure how to make Pork Rib Tips that were already pre sliced in the packaging quickly without drying them out. The boiling really sealed in a soft, seasoned t...

I've boiled mine before, however never in seasonings. The method used was really good. Thank you, this is what I will always do when doing ribs.

My wife and I enjoyed these ribs very much. The flavors were nicely mixed, sweet and sour and the Chinese five-spice powder gave it a new and pleasant taste which I had not tried before. Plus, I...

These were pretty good but the Tender Pork Spare Rib recipe is better.

I'm from the south where we know BBQ and where it's a sacrilege to boil ribs. The chef did make a nice disclaimer that this is not intended to replace or compete with traditional BBQ so I'll let...