This one's a real head scratcher. Will it be some sort of sous vide technique or will it actually involve boiling the ribs? Cant wait to find out and maybe hear the cries of indignation from barbeque purists. ;)
Yeah, honestly, I'm just gonna hang around a wait for the tears. Just like when you post any sort of "ethnic" recipe and the citizens of that dish's country come out up in arms to complain about how you should only add 1/2 tsp of paprika yet you used 3/4 tsp. Way to ruin recipes, Chef. ;)
Reminds me of a food wish I did send to you ages ago. My amazing cheap-ass ribs! Coincidence or an adaption? Because in my recipe it’s not really boiling, more steaming.
So many BBQ heathens... The gates to Rib Heaven will not be open to such blasphemers. Repent, Buy a smoker, Get some SMOKE on your BBQ, and Repent some more!
I gave it a try last night. It turned out okay. I did enjoy the Chinese 5-spice. I am going to cook it again soon but I think I'll back off a little on the simmering time (meat was falling off the bone). I am going to be the boss of my pork.
20 comments:
Did that title say Boil? Boiling ribs?
ohhh, this looks very good :)
Boiling ribs = BAD :(
This one's a real head scratcher. Will it be some sort of sous vide technique or will it actually involve boiling the ribs? Cant wait to find out and maybe hear the cries of indignation from barbeque purists. ;)
Nice!! I worked at a place where the chef did the ribs like this but that was a few years ago and i dont quite remember the technique
Yeah, honestly, I'm just gonna hang around a wait for the tears. Just like when you post any sort of "ethnic" recipe and the citizens of that dish's country come out up in arms to complain about how you should only add 1/2 tsp of paprika yet you used 3/4 tsp. Way to ruin recipes, Chef. ;)
Boiling ribs is a very real shortcut, that produces delicious results!
For better results, I regular boil mine in milk, or for a nice twist, a mixture of milk and coconut milk.
The Horror! The Horror!
been boiling then baking my ribs for years now....the technique is not new at all, though im sure i'll still enjoy john's take on it.
I think that picture may qualify as torture under the geneva convention...
I'm excited! That's the way I've always made ribs...and I must say...they are darn good!
Reminds me of a food wish I did send to you ages ago. My amazing cheap-ass ribs! Coincidence or an adaption? Because in my recipe it’s not really boiling, more steaming.
-Sebastian
When are you going to show us your homemade ketchup recipe? :)
Seems foolproof as boiling in a flavored stock or brine would maintains moisture (obviously) but will also allow all that seasoning to penetrate.
The baking would be just for skin to firm up a bit and the sauce to caramelize.
All that said I look forward to CJ usual unique technique and presentation.
That's how my Mom always made them and they fall off the bone. Can't wait!
So many BBQ heathens... The gates to Rib Heaven will not be open to such blasphemers.
Repent, Buy a smoker, Get some SMOKE on your BBQ, and Repent some more!
Boiling ribs may be sacrilegious, but they are still tasty.
Question: Is Sriracha Hot Chili Sauce a reasonable substitute for sambal chili paste?
yes! any hot anything will work.
I gave it a try last night. It turned out okay. I did enjoy the Chinese 5-spice. I am going to cook it again soon but I think I'll back off a little on the simmering time (meat was falling off the bone). I am going to be the boss of my pork.
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