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Boiled and Baked Baby Back Ribs

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There are folks who’d rather eat charcoal briquettes than boiled ribs. The mere thought is an outrage. Chef John feels their pain—and even concedes a little. And yet, in this video, you’ll see Chef John outfox the fanatics, preparing a time-saving, five-spice baby-back rib recipe that starts with boiling the ribs in a flavorful liquid. They simmer in a flavor-infusing spicy brine (not simply a pot of boiling water). Check out Chef John's recipe for Boiled and Baked Baby Back Ribs. Coated with the tangy glaze and baked in the oven, these ribs come out of the oven extra delicious, moist, and tender. See more Chef John videos >>

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Comments

Naomi

Naomi

Like a few others, I have always boiled my ribs before baking them. Until now, I have used a recipe from my 50-year-old NY Times Cookbook! Used only salt in water, but after seeing Chef John's video, I'll be doing it his way. His recipe for the boiling water sounds fantastic!

Gail

Gail

I've always boiled my ribs first - about 45 mins, but just in plain water. Next time I'm doing it Chef John's way. Sounds much more flavourful. My ribs have always been very tender, but I think they may be lacking in the depth of taste he gets this way. Love Chef John and his recipes.

albinp

albinp

Yes, this is an excellent tender BBQ rib. I have simmered my ribs for years due that it removes a lot of fat. Then if you do on the last step... put it on the grill to finish off with the glaze , it does not flare up. Try it , it works.

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