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.