Ribs don’t get much easier than this! Boiled and Baked Ribs are just that - boiled in delicious spices, then baked for that beautiful caramelization everyone knows and loves!
These ribs are ridiculously tender, and are a great side to anything you like! Save some glaze to cover some white rice and a steamed veggie, and you’ve got a dinner to remember!
- 2 1/2 quarts water
- 6 cloves garlic, crushed
- 1/2 onion, chopped
- 2 bay leaves
- 1 teaspoon red pepper flakes
- 1 tablespoon Chinese five-spice powder
- 2 tablespoons kosher salt
- 1/2 cup rice vinegar
- 1 (2 pound) slab baby back ribs, cut into individual ribs
For the glaze:
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons rice vinegar
- 1 1/2 tablespoons sambal oelek chili paste
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons ketchup
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons brown sugar
- 1/2 teaspoon Chinese five-spice powder
- 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.
- 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. 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.