These aren't meant to replace, or even compete with, a traditionally barbecued version. This is simply a fast and tasty alternative method for having a nice stack of ribs appear on your snack table.

Chef John
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the glaze:

Directions

Instructions Checklist
  • Mix together water, garlic, onion, bay leaves, red chili flakes, Chinese five-spice, salt, and rice vinegar in a large pot. Bring to a boil, turn to low, and simmer for 15-20 minutes.

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  • Place ribs in the simmering broth. Return to a simmer, turn heat to low, and cook for 1 hour.

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat, or coat with cooking spray.

  • Whisk together soy sauce, rice vinegar, sambal oelek chili paste, Dijon mustard, ketchup, honey, brown sugar, and Chinese five-spice powder in a large bowl.

  • Remove the ribs from the broth and transfer them to the bowl with the soy sauce glaze. Toss to coat.

  • Transfer glazed ribs to the prepared baking sheet. Reserve extra glaze for brushing.

  • Bake ribs in preheated oven for 15 minutes. Turn the ribs and brush with more glaze. Cook 15-20 more minutes, brushing occasionally with remaining glaze if desired. Remove and serve.

Tips

Editor's Note:

The nutrition data for this recipe includes the full amount of the broth ingredients. The actual amount of the broth consumed will vary.

Nutrition Facts

466 calories; 30.6 g total fat; 117 mg cholesterol; 3592 mg sodium. 24.1 g carbohydrates; 25.4 g protein; Full Nutrition

Reviews (55)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/08/2012
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. Read More
(44)

Most helpful critical review

Rating: 1 stars
04/05/2013
worst waist of $20.00 worth of ribs i have ever seen. could not eat them, Read More
(5)
75 Ratings
  • 5 star values: 55
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
04/08/2012
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. Read More
(44)
Rating: 5 stars
04/08/2012
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. Read More
(44)
Rating: 5 stars
04/22/2012
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! Read More
(32)
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Rating: 5 stars
05/02/2012
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. Read More
(25)
Rating: 5 stars
10/28/2012
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. Read More
(10)
Rating: 4 stars
05/17/2012
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. Read More
(9)
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Rating: 4 stars
01/24/2014
I'm from the south where we know BBQ and where it's a sacrilege to boil ribs. The chef did make a nice disclaimer that this is not intended to replace or compete with traditional BBQ so I'll let it slide. I would never personally use this recipe but I did refer it to my sister who cannot BBQ to save her life and it was a great improvement to all of her previous attempts to BBQ ribs. They were very good and if you are a slow and low purest just think of them as something other than BBQ ribs. Open your mind and shut your mouth and enjoy them for what they are. Read More
(7)
Rating: 5 stars
05/29/2012
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 Read More
(7)
Rating: 1 stars
04/05/2013
worst waist of $20.00 worth of ribs i have ever seen. could not eat them, Read More
(5)
Rating: 5 stars
05/27/2012
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. Read More
(5)