Boiled & Baked Ribs Recipe

Reviews More Reviews

Most Helpful Positive Review

Apr 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!

—K. Raymond

See full review »

Most Helpful Critical Review

May 22, 2012

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

—Dave

See full review »

13 Ratings

Apr 08, 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.

—jo-in-mexico

See full review »

May 02, 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.

—willa

See full review »

May 17, 2012

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 instead of baking. I agree that the membranes are not an issue, scoring them is a good idea.

—Cate Whitaker

See full review »

Oct 28, 2012

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 texture. The glaze was delicious, my husband raved about it! I lessoned the sugar by the half teaspoon, and didn't have rice vinegar or the 5 spice, or the chili paste! However, I substituted the vinegar with red cooking wine and chili paste with ketchup and chili pepper. I also used some creol spice instead of the chinese spice ( only used about a half of tspn since it has salt in it). I did have to make a little extra sauce (I had bigger rib pieces then what the recipe calls for) to completely cover all my ribs. When I went to glaze again halfway through baking in the oven , I just mixed more in a bowl with the same ingredients for the glaze. Maybe next time I make it I will have all the right ingredients but it still tasted so yummy! Thank you for sharing this.

—sarah245

See full review »

May 27, 2012

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.

—diamond1

See full review »

May 29, 2012

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 am not fond of messy, smoky grills. This was perfect for me! Yummy vituals. 5 stars

—Lyman

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Baked BBQ Baby Back Ribs

Oven Baked BBQ Ribs

Dry Rub Ribs

Easy Baked Ham Steaks

Chinese Braised Spare Ribs

Vegan Baked Oatmeal Patties

Barbequed Country Ribs

Carrots, Potatoes, and Pork Ribs Soup

Freak'n Good Ribs

Tender Pork Spare Ribs

ADVERTISE WITH US

Nutrition

Calories
466 kcal
23%

Carbohydrates
24.1 g
8%

Cholesterol
117 mg
39%

Fat
30.6 g
47%

Fiber
0.9 g
4%

Protein
25.4 g
51%

Sodium
3592 mg
144%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Boiled & Baked Ribs

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 466
Calories from Fat: 275

% Daily Value *
Total Fat 30.6g 47 %
** Saturated Fat 11.3g 57 %
** Cholesterol 117mg 39 %
** Sodium 3592mg 144 %
** Potassium 439mg 12 %
Total Carbohydrates 24.1g 8 %
** Dietary Fiber 0.9g 4 %
Protein 25.4g 51 %
** Sugars 15.2g
** Vitamin A 8 %
** Vitamin C 9 %
** Calcium 13 %
** Iron 30 %
** Thiamin 45 %
** Niacin 71 %
** Vitamin B6 27 %
** Magnesium 13 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.