Boil-n-Bake Baby Back Ribs – Crime Against Nature, Or Just Guilty of Being Delicious?
Here’s what I don’t know: Why so many people will lose their minds over the fact that I boiled these ribs. They’ll say it’s a crime against nature, and that these are just not the same as baby backs slowly roasted over smoky coals for hours and hours. Well, duh.
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. Seriously, what’s the problem?
As far as the glaze, I just threw a bunch of stuff in a mixing bowl, in a sort of stream of saucy consciousness, but very much enjoyed the results. Chinese 5-spice is wonderful with pork, and created a beautifully aromatic base for the sweet, sour, and spicy sauce.
By the way, if it looks like I was a little short on sauce, I was, but made a little more while they were roasting, and it was fine. The amounts below will give you plenty for a rack of baby back ribs. I hope you give this a try soon. Enjoy!
Ingredients:
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 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
Boil-n-Bake Baby Back Ribs – Crime Against Nature, Or Just Guilty of Being Delicious?
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