Video: Boiled and Baked Baby Back Ribs - Allrecipes.com

Video: Boiled and Baked Baby Back Ribs

See a sensational shortcut method for making 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 
Apr. 12, 2014 10:38 am
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 
Dec. 4, 2013 6:37 pm
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 
Sep. 19, 2013 12:32 pm
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.
 
Aug. 15, 2013 12:29 pm
I have boiled and baked ribs before and they were great. I am definitely trying this recipe, YUM!
 
Laura 
Jun. 14, 2013 8:53 am
These were AAAmazingly tender and delicious! Making for my family get together this weeked, too! I'm not much of a griller so this had a perfect outcome for me!
 
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
 
thomsonjess 
Jul. 26, 2012 4:34 pm
Chef John is adorable! I want to try this recipe because he made it sound so fun. I think the KISS principle applies here.
 
ernesto fernandez jr 
Jul. 14, 2012 12:56 am
i have same deed when it come to par boiled...its too short i put together until sauce not much...then about 350degee oven for couple minutes......yummy...@best off than the taste is in....to bone...i will try ur recipe.....
 
AmericanEagle1392 
Jun. 19, 2012 4:20 pm
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.
 
 
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