These boiled ribs 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.
Ingredients
- rice vinegar: 0.5 cup
- onion: 0.5 piece (chopped)
- garlic: 6 clove (crushed)
- kosher salt: 2 Tbsp
- Chinese five-spice powder: 1 Tbsp
- red pepper flakes: 1 tsp
- bay leaves: 2 piece
- slab baby back ribs, cut into individual ribs: 1 piece (2 pound)
- ½ tablespoons soy sauce: 1 piece
- ½ tablespoons rice vinegar: 1 piece
- ½ tablespoons sambal oelek chili paste: 1 piece
- ½ tablespoons Dijon mustard: 1 piece
- ½ tablespoons ketchup: 1 piece
- ½ tablespoons honey: 1 piece
- ½ tablespoons brown sugar: 1 piece
- Chinese five-spice powder: 0.5 tsp
Metric Conversion
Stages of cooking
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Prepare ribs: Mix 2 1/2 quarts water, rice vinegar, onion, garlic, salt, five-spice powder, chili flakes, and bay leaves in a large pot. Bring to a boil; then reduce heat to low and simmer for 15 to 20 minutes.
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Place ribs in broth; return to a simmer, then turn heat to low and cook for 1 hour.
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Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat.
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Prepare glaze: Whisk together soy sauce, rice vinegar, chili paste, mustard, ketchup, honey, brown sugar, and five-spice powder in a large bowl.
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Remove ribs from broth and transfer into the bowl with soy sauce glaze; toss to coat.
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Transfer glazed ribs to the prepared baking sheet. Reserve extra glaze for brushing.
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Bake ribs in the preheated oven for 15 minutes. Turn ribs and brush with more glaze. Cook 15 to 20 more minutes, brushing occasionally with remaining glaze if desired. Remove and serve.
