Boil-n-Bake Baby Back Ribs - Hot 5-Spice Ribs Recipe Perfect for the Super Bowl!

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/220280/Boiled-Baked-Ribs/

[@bridgettegallagher2264]

Well I've made them like that and they come great oh, thank you thank you thank you for being you

[@patwarmack678]

Thanks chef! The ribs look delicious!

[@Dggb2345]

Hey if you don’t do voice overs then there is some dude who had copped your unique vibe.

[@joshualynocampo]

Boiled for an hour, baked for 15, added sauce, baked another 15 and it was DELICIOUS the 1st time!! Cooking again today for a party and making again in another 2 weeks for my bday! Soooo 🔥🔥🔥🔥🔥🔥THANK YOU!! 💃🏻💃🏻🥳🥳💃🏻🎉🎉🎉😍😍😍😍🍽🍽🍽🍽🍽

[@ItsSomeDeadGuy]

People think that boiled ribs are insanity? Hell, I grew up with 'em! You par-boil them to remove a lot of the fat and make them more tender, then you cover them in the sauce and bake them. The most tender ribs ever.

[@IrmaU94]

Altho i do highly recommend removing the membrane

[@jorgeshicken]

This method may work, but low & slow indirect heat is the tried and true method for tender meat.

[@doctorx0079]

@@jorgeshicken If you actually want to bother. If you want something good with a lot less time and babysitting, this is one way to go.

[@earlismarks7108]

@@IrmaU94 yea that has been the hot debate over the years..I remove it my dad did not...he was from Louisiana mopped his ribs and said there was no need to remove the membrane..thinking about it years later I guess he thought the cooking process made the membrane more porous he would then apply his basting sauce it seemed to work though, the ribs were awesome but for some reason I always have removed the membrane. I guess there is no right or wrong answer.

[@IrmaU94]

@@earlismarks7108 i guess it depends on the cooking technique. I had ribs a the restaurant.. membrane on and it bothered me. But i guess it breaks down if you cook it the right way. I just remove them to save myself from errors

[@nphanor]

I do that I boil my ribs first before baking,I'm Haitian,so that's how I grew up learning

[@Poshgardenherbs]

tasha phanor cool

[@ocean4view]

Same here. Boil first to make them tender.

[@DD-td5qn]

Zoe life !! 💯

[@EileenEloisa]

I’m Puerto Rican. Born and raised in Miami and I love Haitians and their food!

[@krombopulosrick7920]

we do that and my family is white people from the hood in Canada lol

[@davidlaue8225]

I have cook my ribs like this for a very long time, and I'm old. The one twist I do is after they are done simmering in the pot, I pull them out and let them cool. Then I wrap them in tin foil and put them in the freezer overnight. I pull them out when I'm ready to bake and let them defrost. I slather them up and pop them into the oven. I learned this technique from an old BBQ master in Tennessee. Best ribs I've ever had, and I've had a lot......because I'm old.

[@TedHeet]

Everytime I hear chef Johns one liners, the "YEEEEAAHHHH" from CSI Miami goes off in my head.

[@olivialee88]

scoring the Membrane: "I'm pretty sure it does nothing but it makes me feel better" LOL

[@a1crazychewy]

Incognito1 actually this is the way they do it at famous Dave’s they leave the membrane they just cut the membrane in a cris cross pattern before grilling them

[@Montenegro651]

7 years later, still a classic. I’m so glad I remembered this was here and not taken down 😳

[@Montenegro651]

@AndrewWithEase11 11 😂🙈

[@Iambriangregory]

thank you for the wonderful humorous demonstration and your humility very refreshing the way you present your information with much credibility

[@os-1452]

This is without a doubt, one of my favorite recipes of all time. Easy, delicious, and you can probably knock it out on a weeknight, although I usually save it for game days or the weekends. Thank you Chef John.

[@gungadin6265]

Wow !! made these tonight, the most incredible ribs ever. I doubled the ingredients for the glaze to have extra. I added the glaze 3 times during the baking and I broiled the top for 5 mins at the end. Chef John ! Genius !

[@TakeDeadAim73]

i knew if I read the comments there would be part of the crowd wagging their finger for boiling ribs. Sure, dry rubbing ribs the night before, smoking with applewood for 3 hrs + maintaining a perfect 250 degrees and just the right level of humidity will probably create a superior rib to this one. But sometimes you just want ribs in January when its 20 degrees outside without the mess, effort, and fuss. Sometimes I don't have time to make a 6 hour 'sunday gravy', sometimes I feel like eating pasta with a tomato sauce 30 minutes after I thought about what to have for dinner. There's almost always a superior method than what most home cooks employ. This is a great recipe. thanks chef john.

[@benjaminreynolds3659]

@Long duk dong Is that what Seachicken fans eat?

[@foodwishes]

@h3wlett I know! I discussed that in the blog post.

[@kaykaylevy6340]

Ok I tried this three times and am so addicted . Although I used a few different ingredients it still came out delicious! This means I have to do more cardio at the gym because am doing it again this weekend. I love you Chef John am learning allot from you.

[@GrammaSheShe]

I haven't made these yet but I have made boneless, skinless pork ribs this way and they are pretty much to die for! I do boil them for an hour and make the sauce while they're cooking. I cook my sauce as well and it takes about 45 min to become very thick and sticky. Then I do the oven thing just like you and they are great. I've always been afraid of ribs with bones and this has given me some confidence. Thanks!!!

[@celesteenglish4924]

Luv, luv, luv, you. Crazy about your channel . Keep up your good cooking skills. Always looking forward for another new recipe from you.

[@mcopado]

Because of you I've fallen in love with the venerable spoonula. Bought my first one a couple weeks ago after binge watching some of your videos- a nice silicone one with a bamboo handle. Now I want more of various sizes.

[@MACTackleBox]

I DO believe you Chef John...because I have tried it! My family has always boiled and then baked their ribs and I have loved them. Thanks for the recipe. Eager to try the 5 spice.

[@foodwishes]

@WAKEUPshift111 What do you mean "might be?"

[@rhiavasquez6982]

I’ve tried this recipe, after watching this video when I first watched it 2 yrs. ago, and it was delectable. Thank you for sharing your recipe. Then I just tried couple of months ago, putting pineapple juice instead of just plain water, and putting a bit of apple cider vinegar at least 15 minutes before switching off the stove, it is more flavourful and delectable.

[@saintbabylon7250]

Excellent! I was always worried about boil & baking my ribs for some reason but during the summer when I don’t want to use the oven these came out amazing! You can even boil & grill but I was surprised non the less. I would like to mention a lot of people I’ve seen on youtube still believe or tend to over cook ribs til they are a mess falling apart completely off the bone before biting & if that’s what you want some shredded pulled pork then go for a pork roast, but ribs are suppose to have some bite & give to it. That’s what makes them bone in ribs. Best part is when you bite the meat it’s nicely firm but still slides off clean from the bone nothing left on it people but not falling all apart on it’s own. The perfect cooked ribs look like these in this video

[@einarwestlund]

I made it yesterday. It came out really really well. Thank you Chef John! You have inspired me to make great food on multiple occasion! Would recommend. Will cook again!

[@mariettabrennan8634]

I will cook this for my sons,thanks chef for all your recipe makes me hungry every time.

[@beamingjelly2748]

You are awesome. Me and my family have been parboiling for years! Thank you for this lovely recipe. I made sparerib tips with the same method ! ❤️

[@LaVieJolie19]

Thank you so much Chef John for once again sharing another great recipe! The weather's been a bit chilly and gloomy in LA so the thought of grilling outside hasn't been very appealing so these were perfect! Tender and full of flavor! :)

[@oldschoolgreentube]

Boiling ribs was the way it was done down south up until the 80's.

[@makethedamnlamington]

Awesome recipe! I've actually done the boiling method a few times with other meats. They all turned out amazing!

[@nichaduanglaithong5385]

i love ur vdos, always cheers me up! n also, hungry... lol

[@akarpowicz]

I've made something very similar, but I use soy sauce instead of salt, also a bit of sugar. I also use whole spare ribs. And yeah, the silver skin is nothing to worry about, helps keep it together. Excellent video!

[@FortressMagic]

Just cooked these up. What a treat! So easy! Gonna have these on the regular.

[@BRob0612]

I'm never making ribs (in the house) any other way again! I just made this last week and I'm making it again because my family couldn't get enough of it! Thank you!

[@moix5799]

Oh my day's I have just made this and I have to say that I am usually not overly keen on lamb chops ribs etc, however this was a game changer! I was heavy handed with the brown sugar and missed two ingredients but I am loving the flavours and I am going to be keeping this recipe closely guarded!!!

[@marymelgenecarillo1808]

i love your sense of humor!

[@clarasuccess]

I tried this recipe, it's so tender and yummy, thank you.

[@yabadabadue7889]

The best rib recipe! I've made these in the oven and in the air fryer... same result DELISH! sometimes I skip flavoring the water (if I'm out of some of the ingredients) or I'll only add salt to the water and they still turn out pretty good. Although, If you want the full experience, flavor the water as directed. The best! We cant even find restaurant ribs this good! I've also used this glaze on chicken wigs... outstanding!

[@longhornwtf]

That was THE MOST AMAZING thing that's ever come out of my kitchen. Now I can die happy!

[@Adylure]

This was quite delicious, Chef John. Sooooo flavorful. I used this recipe to help me get rid of some spare ribs that I had that didn't make it into a meal last week. It was a little too hot for my boyfriend's taste, I'm pretty sure, but I really, really enjoyed it. Thank you very much for my lunch, sir.

[@rqlgap]

I love this recipe, it's amazing! I have been doing it for 10 years now.

[@MermaidAXA]

Well, this worked! They were gone in a blink of an eye. Saved recipe as I so often do when I come to your videos. Yesterday, I was hunting for clotted cream, and there it was, with homemade strawberry jam. You are a treat!

[@palluji]

Tried these and they turned out amazing! I grilled my ribs after boiling them and they were awesome. Super tender. Thanks Chef John! Huge fan.

[@MrAbemoga]

For how long ?

[@shaheedahamilton5443]

I made these ribs for dinner tonight and they were a big hit with my son who is a rib officionado. The only differences were that I added some ginger slices to the brine, and also added some fresh ginger and garlic, which I grated, into the glaze. The brine was so flavorful that I decided to save it to use as a broth for soups. Thank you for sharing your wonderful recipes, Chef John.

[@PaulRobson]

Great recipe. I've used it a dozen times now but with 1 variation - REMOVE THE MEMBRANE and yeap you will achieve 'FALL OFF THE BONE' very flavorsome Ribs.

[@Spinrekisme]

just made these, I used to make ribs before and never boiled them, and the meat was always very tough, now I know where I was going wrong, they turned out lovely thank you.

[@robroy5573]

Lol... Where have you been? You always have to boil ribs before grilling and that goes for chicken.

[@bobbobenson7206]

This guy should have 217 million views instead of 217 thousand!!! I'm serious!!!! He explains things realistically as no one else does.

[@MinhNguyen-gg6yh]

I tried your recipe today and the ribs tasted delicious!!! Thank you chef John :)

[@carriesteptoe]

Your comment is all I needed to see.Thanks I'm gonna try it.Today.

[@Mapleleaf587]

I tried this recipe today and the whole family wanted an encore next week! Thank you. 🎄☃️🇨🇦

[@margarytavasylieva3732]

Cooked them today and it was beyond amazing!

[@cilo56]

Honestly the best recipe for ribs. I've ever tried.

[@w6wdh]

Made these ribs for dinner today. Yum! We loved the flavor the Chinese 5 Spice powder gave to the ribs, plus the short prep and cooking times. But our ribs were from a small rack, with nowhere near the meat that Chef John’s had, so they came out overdone. I recommend shorter oven time for slimmer ribs.

[@normlor8109]

great dish I also believe in boiling for me it saves oven time and propane.

[@michaelbhs05yb]

Boil and bake ribs has always been the technique in my family, and they come out great.

[@mlpdunaway]

John, holy moses this was amazing. I added ground ginger to the boil (simmer) 🤣 and left out the brown sugar in the sauce and added hoisin sauce. I also cooked them on the grill on indirect heat for 50 minutes. Fell off the bone! Absolutely delicious. Big hit on The Ranch tonight. Ty so much!

[@philiverson2528]

I didn't want to boil the ribs and then have to deal with all that greasy water. I used heavy duty foil to line a pan, added 1/4 cup rice wine vinegar, 1/4 cup water, a quartered onion and about 6 smashed garlic cloves. I used the seasonings but cut back on quantities. Sealed the foil and baked at 300F for 2 1/2 hours. I followed the glaze recipe and technique as written. The ribs came out great! The glaze is SO good! Thanks Chef John.

[@clydeperrine2959]

They look splendid for sure, and I eat with my eyes like most people. Yum Yum.

[@watermanone7567]

I have boiled my baby backs in half beer and water for years. Then onto the grill. They come out great. Thanks for the excellent video and recipe.

[@blackenese73]

I just followed your directions to the T except I used sriracha instead of sambal and it turn out amazing!!!! thank you so much!! this is my first real recipe I followed of yours!! They taste so good!!

[@_Tanooki]

Just found ribs at our grocer on sale and we are big fans of Chef Johns recipes so we tried this one, so delicious! There was plenty of that aromatic brine liquid left after the simmer time, and the pot we used has a steamer tray, so after the ribs were done simmering we used the liquid to steam some Yu Choy as a side, it imparted some of that brine flavour 😭 so good !

[@AlwaysHisChild]

I made these!!! They were sooo good! Thanks for the simple tips!!

[@brucenlittlepictures]

I've had boiled then grilled ribs before and they weren't bad, I'll admit. But true slow smoked ribs are a thing of beauty.

[@MnMs002]

Yea not everyone has the ability to do that...And crock pot ribs are very good...Now i'd say slow smoked ribs is the best,but if i want that i can just go to a top notch BBQ joint and be done with it..Otherwise don't hate RIBS are good in different ways...

[@saysoun752]

Deep fried ribs are a thing of beauty as deep fried anything makes them better. Deep fried rice is also better than fried rice.

[@earlismarks7108]

@@MnMs002 so true there are so many ways to find sublime bliss...😃

[@Michael_______]

Get like an aluminum drip pan thingy and simmer the under side (bone side), over the coals, in a mixture of white vinegar, whole crushed cayenne pepper, dark brown sugar and a pinch of salt. While smoking them the whole time using the drippings and vinegar sauce on the underside to baste them. Only after simmering for a half hour, move the pan opposite of the coals and smoke at a lower temp indirectly for four to ten hrs. Basting more every half hour. The more sugar you use the better the caramelization. I did that twice so far in my life. It was amazing.

[@JOHNINCOLUMBUS]

I have boiled and baked ribs many times too, but now I use a Cook N' Bag, put the marinade in the bag and bake it. I don't have to baste them, since they baste themselves in the bag, and they are tender. Clean up is easy too, just throw the bag away.

[@nicholasj7860]

Thank you Chef. I grew up on a variation of this recipe. I feel lucky that the part of the earth I'm from is not popular for bar b q or grilling style. I get to try them all.

[@justynad5029]

brilliant recipe, just tried it and the ribs are AMAZING

[@mdean4044]

Best ribs I have ever had was using this technique. literally falls off the bone EVERY time. so juicy, best way to go. And I use spare ribs every too. Thank you for the great technique!!

[@mistermartinez14]

"When it comes to glaze I'm greedy, it's actually called glaze greed I have that" I lost it

[@evatherussian7274]

This is the best ribs ive had in ages oh my goodness. Added a stock cube to broth, didnt have bay leaves. Added some ingredients plum sauce and habanero sauce and mayo to the glaze. It was so good 🤤

[@kingoftheburbskc]

Lol i bet you were like Shanaynay off of Martin " O Ma Goodness"😄💖

[@SunnyJTcs]

oh my goodness... that looks. amazing.

[@FRT2]

My father had a similar recipe but he added apple juice and brown sugar , some of the best ribs I had. Everyone loved the,.

[@Fernando-ox5mo]

Great recipe. It´s the first time I prepare ribs and they turned out delicious. I had bought into the myth that the only way to fix ribs was slowly in a smoker or grill or something like that and, living in a small apartment, there was no way. But this recipe is a winner. Thanks so much and greetings from Colombia!

[@riceball23]

My dad always boils and bakes ribs all the time, and they're delicious! Can't wait to try this recipe :)

[@shaheedahamilton5443]

Looks great, Chef John. I am looking forward to trying it! Thanks for sharing.

[@cederbergmoll9469]

I salute you for an excellent recipe. I have tried many recopies in the past for pork short ribs. Yours produce the best most tender fall od the bone result required. I did however every time cook/simmer the ribs for 1½ hours. This ensures the end result is fall of the bone. Thank you. Your recipe is WOW with the extra ½ hour cooking time.

[@sabrinawilliams4275]

I tried your recipe and boy was it a hit to my family I followed it to the letter they were tender and delicious. Thanks for sharing your recipe❤😊

[@helenferst3755]

It’s the best way to bbq ribs! A success each time.

[@RubyRub68]

Thank you for the video Chef John! You have like a “Mr. Rogers “voice like which is not threatening ,makes it feel very welcoming and I enjoy your videos!! Thank you Chef!!

[@waterbug85]

I’ve heard people talk about this technic of Boil ’N Bake Baby Back Ribs. I like the idea and with this recipe in hand, I now have the courage to give it a try.

[@mdooms76]

I love all of your videos! This looks so tastey and simple to make! I can't wait to try it! :)

[@johncipriano3627]

I think the flavor of the five spice is iconic to making many Chinese dishes and give this recipe an authentic taste.

[@Nikkynik112]

I tried this method a free weeks ago and they came out perfectly. I'm actually making them again tonight, just using a different sauce.

[@jeffmiller3112]

Been doing this for years and it works very well. I do boil, er, simmer a little longer and in the end I don`t have any problem getting the meat off of the bone. I haven`t used 5 spice though but maybe will use it in the future.

[@VinceZurita]

I boil my ribs too n they come great,I like the ingredients that you used for the broth I'm giving it a try they look delicious.

[@carolkrause9736]

I am preparing ribs today following your recipe for the second time. Enjoyed last time so much I won't use any other recipe. Thanks!

[@LindasPantry]

I'm trying this one for sure!

[@patwarmack678]

Me too! I normally boil ribs before seasoning them and bake. But what's different here is he seasoned the water. Kaboom🔥 I gotta try this! 😁

[@brandond7041]

The blunt honesty of this guy is why I just subscribed LOL

[@karencrews360]

I have done short ribs lots of times like this and i use honey garlic in a pot ,just enough to coat all the ribs and they are delicious ,yummy yummy

[@raulalvear7150]

This recipe was amazing this guy… is a genius and as always enjoy 👍

[@leonidisking4425]

I just made this it was amazing!

[@krafty65]

Made this several times, really, really good - and EASY!

[@Cimberly5]

Done this with diff glaze and it was fabulous

[@hotmessmissy]

this looks amazing

[@sular99]

Made these tonight and they were really good. Hubby loved them. Thanks!

[@nyafisher10]

Whole family from the carolinas. Threw a bbq and I boil majority of the meat first before grilling. Grandma taught me ❤

[@vonmilash823]

Best rib I ever had was the beef rib at Carolina roadhouse in Myrtle beach. These look great. Best channel on yt.

[@AllenLo]

tried the recipe yesterday, it was awesome, thank you for sharing.

[@FirstLast-gf8kk]

This is my Irish grandmas favorite method.

[@hacker576]

+First Last same!

[@victoriousStrengthen]

I love your videos! Keep them coming please. Do you have any recipe ideas for super bowl?

[@bluegemini24]

just made these, and they turned out great!!

[@thetruebrit85]

Definitely giving this method a go! Thanks for the tutorial......& Recipe. Much appreciated 😋🤤😋🤤👌💓

[@clayguy1]

Some of the best ever ribs I've ever eaten were boiled then roasted... Oh man.. Served at the Grizzly 40 miles from everything here in the Madison Valley .. south west Montana.. You know they're good when people travel 40 miles each way in the dark to eat ribs.. Another great Rib Place is the Willow Creek Cafe in Willow Creek Montana, up where John Colter was captured by the Blackfeet and force to run for his life naked in 1808... near the head waters of the Missouri River.. again 40 miles each way.. lol There are bullet holes in the tin ceiling there, because it used to be a saloon in the 1800s... and cowboys when drunk would shoot their six shooters up at the ceiling.. Old west and all

[@mscallseasonsplace7545]

David Lemon

[@thenarrator1984]

people here travel loads of KM's for montreal bagels.

[@williegreen9875]

philly cheesestake

[@williegreen9875]

philly cheesesteak

[@nataleethom1746]

Wonder woman

[@dreya3]

This looks great. My parents boil their ribs first and then put them on the grill when we bbq. It's a nice shortcut that's makes the meat so tender and good. Thanx for sharing.

[@Jojeezful]

Great recipe! This method is mainly how we do ribs where I come from. The texture is exactly how u describe it. Not falling off the bone but not tough, just fun to eat. :)

[@CulinaryNet]

We love your videos! Great food, so simple to put together!