tag:blogger.com,1999:blog-7173052990851751381.post8702322627068445573..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Boil-n-Bake Baby Back Ribs – Crime Against Nature, Or Just Guilty of Being Delicious?Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger58125tag:blogger.com,1999:blog-7173052990851751381.post-53919623396315661312018-05-03T18:29:37.336-04:002018-05-03T18:29:37.336-04:00This is the only ribs my family will eat now... T...This is the only ribs my family will eat now... Thx Chef Jon.. DELIOUS Anonymoushttps://www.blogger.com/profile/13633770843448674895noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13658097732964834162018-03-12T07:16:55.866-04:002018-03-12T07:16:55.866-04:00Oh ok I saw Chef John's comment to use it for ...Oh ok I saw Chef John's comment to use it for bean soup! Grazie!wohoooAnonymoushttps://www.blogger.com/profile/18008085926592332076noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60625252280728657652018-03-12T07:15:11.749-04:002018-03-12T07:15:11.749-04:00Thanks Chef John!This recipe is amazing!Paired it ...Thanks Chef John!This recipe is amazing!Paired it with your potato salad recipe. Shout out to those who made this recipe. Can we reuse the water we boiles the ribs in. Since I can't use our tap water to cook anything. I had to use bottled water and I feel so bad just to throw it away. Any suggestions?Anonymoushttps://www.blogger.com/profile/18008085926592332076noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37245538317696439362016-05-02T21:56:44.369-04:002016-05-02T21:56:44.369-04:00Ooohh, okay--boil them first.
But seriously, folk...Ooohh, okay--boil them <i>first.</i><br /><br />But seriously, folks....<br /><br />@Steve Rayman -- you can do whatever you want with that as long as you maintain the concentration of flavors. Doubling it will work because it's just a brine and there's a lot of margin for error.James Hawk IIIhttps://www.blogger.com/profile/03262265081139242297noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23300192420963528472016-02-06T16:45:06.317-05:002016-02-06T16:45:06.317-05:00Chef,
If I wish to double the recipe to two racks...Chef,<br /><br />If I wish to double the recipe to two racks of ribs, pray tell, to I double the brine and its contents? Thx, Super Bowl is on the line, here. <br /><br />Steve RaymanStevehttps://www.blogger.com/profile/00116291966731480269noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27230340073730470162015-05-09T15:50:23.545-04:002015-05-09T15:50:23.545-04:00I want to start by saying that I HATE people that ...I want to start by saying that I HATE people that "substitute" stuff in a recipe....that being said...I didn't have the Chinese 5 spice...so I used a couple drops of Anise Extract and instead of the 5 spice used Japanese Shichimi Togarashi in place of it. Well, let me tell you....I have been craving this stuff more than Heroin for the last couple days....I'm not saying you should do what I did...but I'm just saying...it came out GOOD! I really want to find the 5 spice to see how it tastes that way...but I'm more than happy with my "quick fix" alternative....I can only imagine that it is better with the 5 spice.Anonymoushttps://www.blogger.com/profile/10622678020916694288noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57817072358668764892015-01-27T15:49:00.877-05:002015-01-27T15:49:00.877-05:00Chef John
I'm in NY and all the stores are cl...Chef John <br />I'm in NY and all the stores are closed due to the blizzard! I don't have any Soy sauce to make the glaze? Is there anything else I can use? <br />Thank you!!Anonymoushttps://www.blogger.com/profile/08410011447584696161noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77523119138838318172014-09-16T08:16:50.736-04:002014-09-16T08:16:50.736-04:00Hi Chef John. Thanks very much for this wonderful ...Hi Chef John. Thanks very much for this wonderful recipe. I've made it several times and it always comes out great. I'm curious as to whether or not this recipe would work equally well with St. Louis-style spareribs rather than baby back ribs. If so, would the cooking time(s)- or any other aspects of the recipe - change in any way? Thanks in advance for taking the time to respond.Unknownhttps://www.blogger.com/profile/08368886156508465932noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12781057976262529432014-02-09T10:32:26.865-05:002014-02-09T10:32:26.865-05:00As for the brine, as some have noticed, you can...As for the brine, as some have noticed, you can't actually toss this out. I've tasted a spoon and immediately concluded that this may well be the best meat stock I've ever had. I guess ribs are just perfect containing both bones and meat.<br /><br />It has a little too much heat to be of general purpose but I am quite sure it will make a brilliant base for a spicy noodle soup. <br /><br />So I've transferred it to a sauce pan and will reserve it for later this week.Tassilo von Parsevalhttps://www.blogger.com/profile/05285871830436316552noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85934913787380638882013-12-28T17:27:16.562-05:002013-12-28T17:27:16.562-05:00I love this recipe, and wanted to share some modif...I love this recipe, and wanted to share some modifications. I have some people who don't like spicy, so I omitted the kosher salt and Chinese 5-spice from the first part. I replaced it with 1 TBSP of Creole seasoning, and 1 TBSP of Old Bay.<br /><br />For the glaze, lacking honey one day I subbed pure maple syrup, and it was great. Again for the spicy reasons, I left out the sambal chili paste and Chinese 5-spice, and subbed with 1-2 TBSP Old Bay. If you have someone who really can't handle spicy, leave it at 1 TBSP, you'll still get a nice flavor. I like A LOT of glaze, so with the exception of the Old Bay, I put 1/4 cup of everything in. <br /><br />The extra glaze works well if you want ribs, but are short on the time. Still score and separate the ribs, then put them in your slow cooker/crock pot. Pour the mixed glaze over ribs, making sure they all get a coat. Cover, set to low, and check back in about 6-8 hours. I'm not sure how long they actually take to cook, I just check when I think they're done. Periodically I shift them around to make sure they stay ell coated. You won't get the nice caramelization you get from baking them, but they will be fall off the bone tender.Afro Amberhttps://www.blogger.com/profile/00284208571999156110noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5382738429158808772013-12-16T10:19:56.072-05:002013-12-16T10:19:56.072-05:00Kevin, no one is excited here, I'm just sharin...Kevin, no one is excited here, I'm just sharing a thought. I think though, that your math is a little off. I do put a rub on and let it marinate in the fridge, but cooking time is a total of 1 (one) hour. (shrug).<br /><br />For those that like Chef John's idea, right on. He has provided me excellent tips and recipes so I'm not knocking it - I was just pointing out a little food chemistry as it relates to the bbq.<br /><br />By the way, saying "they're just pork ribs" to a guy from Chicago is like saying "It's just steak" (smile).<br /><br />As Chef John always says... your the boss of your sauce.Anonymoushttps://www.blogger.com/profile/09390201842572947809noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43356495418243178972013-12-15T04:25:34.609-05:002013-12-15T04:25:34.609-05:00I just made these tonight again and they were extr...I just made these tonight again and they were extremely delicious! All my friends and family agreed as well. Used spare ribs because I'm cheap :)<br /><br />Silky, as I do the math, you let your rub sit for 2 hours, then grill for 1 for a total of 3 hours. CJ's recipe is 1.5 hours + the prep time, so let's say 2, which in fact still makes his a quicker, shortcut method for delicious ribs.<br /><br />I think we should all just calm down. They're just pork ribs. It's not like we're boiling NY steaks or sashimi grade ahi.Anonymoushttps://www.blogger.com/profile/02864271702169347955noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6885630260813040682013-10-29T09:12:26.470-04:002013-10-29T09:12:26.470-04:00When you made your chicken soup, you boiled the me...When you made your chicken soup, you boiled the meat to extract the flavor of the meat into the liquid right? Does pork have some special property that prevents it from doing the same? You lose flavor by boiling. As you said in your video, you're making a sort of brine. So you're changing the flavor of the pork. I say, enhance the pork flavor, don't change it or cover it up.<br /><br />The purpose of grilling the ribs slowly, is to evaporate water, add smoke flavor, break down connective tissues, and concentrate the flavors. Oh, your ribs are good, I'm sure, simple pork chops are good - putting ketchup on pork is good, although I'd never do that. But I can't imagine your method could compare to the exceptional flavor of grilled ribs.<br /><br />My ribs take 1 hour - coals on one side of the grill, ribs on the other, lid closed, vents open. So it's actually quicker than your version. Turn every 15 minutes - excellent "tug off the bone" ribs. You don't need heavy sauce if you make delicious smokey ribs. I put a spice rub on my ribs and let that set for a couple hours before grilling, that's it. But if you like your glaze, make some and put it on each side of the grilled ribs for the last bit of cooking. <br /><br />Your mileage may vary, but give that a try.Anonymoushttps://www.blogger.com/profile/09390201842572947809noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62147546486852924212013-06-12T03:16:46.545-04:002013-06-12T03:16:46.545-04:00Well when we cook the rib in Korea we boil them to...Well when we cook the rib in Korea we boil them to make it extra tender (it's more like simmering in pressure cooker) and get rid of excess fats. <br /><br />Good to see that you actually appreciate this trick.<br />Anonymoushttps://www.blogger.com/profile/16264952696006167561noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9563528567155485132013-06-06T10:56:24.244-04:002013-06-06T10:56:24.244-04:00Yes!Yes!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22691874334703300642013-06-06T08:02:08.903-04:002013-06-06T08:02:08.903-04:00Can I boil the ribs the night before? I want to ma...Can I boil the ribs the night before? I want to make a large batch for a baby shower but don't want to be boiling ribs all morning.<br /><br />Thanks!<br /><br />p.s. love your sitewjc146https://www.blogger.com/profile/03907013451294279464noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78895435529984629442013-06-06T08:01:01.310-04:002013-06-06T08:01:01.310-04:00Can you boil the ribs the night before? I want to ...Can you boil the ribs the night before? I want to make a large batch for a baby shower but don't want to be rushed in the morning. <br /><br />p.s. I love your site. wjc146https://www.blogger.com/profile/03907013451294279464noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52402351196266048182013-05-25T16:54:59.460-04:002013-05-25T16:54:59.460-04:00Thank you!Thank you!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52028875633342025032013-05-25T16:25:47.440-04:002013-05-25T16:25:47.440-04:00Hi Chef John. Thank you for this great recipe! I...Hi Chef John. Thank you for this great recipe! I have never cooked back ribs before or even bothered to think about handling them before I saw your video. You arste so funny btw. My husband says it is "top notch" and it peels right off the bone. It is so tender and I like the sweet and spicy yet complex flavor. And low fat!!, thanks to boiling process! If it wasn't this easy or needed hours and hours of cooking, I would've never tried this. Not in a million years! So cheers to you. Bless you. More food wishes!BeginnerMomhttps://www.blogger.com/profile/02188235392941085145noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60863398999339210962013-01-08T16:20:59.597-05:002013-01-08T16:20:59.597-05:00Sure, you could use for a bean soup or something l...Sure, you could use for a bean soup or something like that. :)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52739397678390575992013-01-08T14:44:22.516-05:002013-01-08T14:44:22.516-05:00Chef John! You are awesome!
The simmering liquid a...Chef John! You are awesome!<br />The simmering liquid after taking the ribs out was almost soup-worthy. I felt awful dumping it out in the trash. I am making these again soon...to dump or not to dump, that is the question.Nina en la Cocinahttps://www.blogger.com/profile/00542264112954853127noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14083982848418134382012-10-27T11:47:14.489-04:002012-10-27T11:47:14.489-04:00Yes! Finish on grill!Yes! Finish on grill!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52031184743469615482012-10-27T06:31:12.215-04:002012-10-27T06:31:12.215-04:00Would this work as a 'boil, then finish on gri...Would this work as a 'boil, then finish on grill' instead of the oven? I'm thinking that somebody camping might have a stove and grill but no oven.<br /><br />Anyway, sounds delicious and I will try these.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64890366306099664212012-10-16T20:09:59.813-04:002012-10-16T20:09:59.813-04:00My Mother has been boiling ribs since I remember @...My Mother has been boiling ribs since I remember @ least 30 years - one of the best rib recipes I've eaten - she used "Thai Sweet chili sauce" in the boiling water and BBQ sauce to baste in the oven.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63412501567611983562012-07-19T12:26:32.349-04:002012-07-19T12:26:32.349-04:00Sure!Sure!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.com