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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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Comments14

  • Pendy

Nobody should feel ashamed about par boiling ribs then finishing on a grill. I bake mine in a large tray of water with salt, white pepper, onion powder, garlic powder and a generous amount of liquid smoke. Aluminum covered pan, 2 1/2 hours at 375. People have raved about them for years.

  • DJWASON

I have par boiled for years. Not to long . Then put my sauce on and put in a 400 degree oven for 15-20 minutes. Delicious !!! Like your recipe. Will try it.

  • AmericanEagle1392

We find it easier to parbake the ribs loosely double wrapped in foil with a spicy marinade - after it has marinated for a couple of hours - at 350 degrees for an hour and a half. We then broil or grill the ribs slathered in our special hot and apicy BBQ sauce for 5 to 7 minutes on each side to carmelize the sauce onto the meat.