Boiled and Baked Baby Back Ribs Video

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 ... See morea 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 >>

The Chatter

bradboy101

Mar 12, 2013 3:47 PM

Another masterpiece by Chef John whose exceptional culinary skills are matched only by his wit. I like the "anything" rule to the glaze sauce. I skipped on the soy sauce & sugar and used cumin, butter & Worcester sauce instead. MmmmmmMmmm doesn't sum it up

tina2

Oct 3, 2012 12:40 PM

or put in a crock pot... I also will "par cook with a dry rub",on 225 degrees after first marinating in Rice vinegar, splash apple juice, some seasoning for at least wo hours.Put on a pam sprayed baking sheet,(or put heavy duty foil sprayed with pam onto "cookie sheet for easy clean up) cook in oven for about an hour or more(depending on how many ribs you are making)Then "finish up on the grill. Makes for "more tender fall off the bone Baby backs"Add more sause(lighty) while basting, or sometimes, I just keep "extra made sauce on low heat in saucepan" on stove top. My guys, "don't like barbeque sauce...They "want to taste the meat. If you just want to buy store bought BBQ sauce, use "Jack Daniels, and Baby Rays(or is it Uncle Rays" anyway, experiment and "mix the two. Theres a really good "Chipola Raseberry one out there. Perfect mix of spicey and sweet. I always "cut" any storebought sauce with some water, then add chopped onions, garlic powder, honey, to it.Just PLEASE do not use "o