The Secret To Perfectly Cooked Ribs Is Easier Than You Thought. With One Extra Step, You'll Have Tender, Juicy Meat In No Time At All


Cookouts are notorious for being the events in which you’ll find some of the tastiest meats on the planet. Secret recipes are pulled out left and right for these special occasions. Ribs are a fast favorite for home cooks because they know if they get the flavoring just right, their dish will be the hit of the party every single time. Traditionally, when cooking ribs you would season them and throw them on the grill.

While that flavor is like no other, we’ve come across another method of cooking this delicious meat that defies our typical cooking method. With this rib version, the secret to getting tender, flavorful ribs is to first boil them and then bake them. The liquid in which they are boiled is brimming with flavorful, aromatic seasonings and the baking helps lock in the taste of the scrumptious glaze. Check out the recipe below to see just how to make this yummy, tender version of ribs!



2 1/2 quarts of water
6 cloves garlic, crushed
1/2 onion, chopped
2 bay leaves
1 tsp. red pepper flakes
1 tbsp. Chinese five-spice powder
2 tbsp. kosher salt
1/2 c. rice vinegar
1 (2 lb.) slab baby back ribs, cut into individual ribs
toasted sesame seeds

For The Glaze:
1 1/2 tbsp. soy sauce
1 1/2 tbsp. rice vinegar
1 1/2 tbsp. chili paste
1 1/2 tbsp. Dijon mustard
1 1/2 tbsp. ketchup
1 1/2 tbsp. honey
1 1/2 tbsp. brown sugar
1/2 tsp. Chinese five-spice powder



In a large pot, mix together water, garlic, onion, bay leaves, red chili flakes, Chinese five-spice, salt, and rice vinegar. Bring mixture to a boil. Once boiling, reduce the heat to low and simmer for 15-20 minutes. Place the ribs in the broth and cook for 1 hour. Meanwhile, preheat your oven to 375 degrees. Line a baking sheet with foil or coat with cooking spray.

In a large bowl, whisk together soy sauce, rice vinegar, chili paste, Dijon mustard, ketchup, honey, brown sugar, and Chinese five-spice powder. Scoop out a small bowl full of glaze for later. Remove the ribs from the broth and transfer them to the large glaze mixture bowl. Toss to evenly coat each of the ribs.


Transfer the glazed ribs to your prepared cooking sheet. Bake ribs for 15 minutes. Turn the ribs and brush with the leftover glaze (in the smaller bowl). Cook for 15-20 more minutes, brushing occasionally with the remaining glaze. Top with toasted sesame seeds and dig in!

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