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Boiled and Baked Baby Back Ribs

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.

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  • red heifer

I grew up apartment-bound in New York City in the fifties. My father ALWAYS cooked our "Bar B Que" ribs this way, and we loved it! I used Chef John's recipe today and it was a great success. Having said that, I made a couple of changes: I added whole cloves to the water for a more smoky taste. Just a few--too many will overpower. I then prepared my own sauce as I am not at all a fan of store-bought sauce. Overall, this is a great video. I will make it again soon. Thank you!

  • Edward Panich

I always simmer ribs. I add 1/2 to 3/4 cups of brown sugar and 1 can of coke to the water and simmer for about 1 hour. I then apply Jack Daniels BBQ sauce and bake for about 20 minutes. I've used this easy recipe for years. Just my twist on this simmer and bake method.

  • 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!