This recipe serves 4. Prep time 10 minutes. Cook time 1-1/2 hours. Source: http://foodwishes.com
, Chef John. A great way to satisfy your BBQ rib craving if you don’t have a smoker or grill.
I know that to the bbq purist out there boiling ribs seems like a sacrilege. However, this particular recipe by Chef John really works well. So before you criticize, try this recipe. It really is good.
1 slab baby back ribs
2-1/2 quarts cold water
1/2 cup rice vinegar
6 cloves crushed garlic
1/2 onion, chopped
2 tbsp kosher salt (less if using fine salt)
1 tbsp Chinese 5-spice
1 tsp red chili flakes
2 bay leaves
For the glaze:
1-1/2 tbsp soy sauce
1-1/2 tbsp rice vinegar
1-1/2 tbsp ketchup
1-1/2 tbsp Dijon mustard
1-1/2 tbsp honey
1-1/2 tbsp brown sugar
2 tsp sambal chili paste, or to taste
1/2 tsp Chinese 5-spice
You may want to reduce some of the items in the glaze (soy sauce, brown sugar, honey) to lessen the impact on blood sugar levels. Or try the ribs without the glaze.
- Put all ingredients for the hot brine into a pot. Bring up to a boil and then back off heat to a mild simmer.
- Cut ribs into individual pieces and add to the brine mixture. Simmer for one hour.
- While the ribs are simmering, add all ingredients for the glaze in a separate bowl and combine.
- After ribs have simmered for one hour toss them in the glaze. Then lay out on a baking sheet. Save excess glaze.
- Bake the ribs for 15 minutes at 375 degrees. After 15 minutes, flip the ribs and paint with more glaze. Bake for another 15 minutes.
- If there is any glaze left, paint the ribs one more time and bake for another 3-4 minutes.
Serve hot with your favorite side dishes.
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