How Long To Boil Frozen Ribs
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04/08/2012
We were very impressed with the season and tenderness of this dish. I did brand a couple of changes, as some ingredients are not available hither in the heartland of Mexico. I used Thai garlic chili sauce for the hot sauce and white wine vinegar instead of rice vino. Besides accidentally forgot the honey, but information technology was a perfect mix of sweet and acid for our sense of taste. I will definitely make over again and will apply the glaze for other meats equally well.
04/22/2012
excellent ribs..peradventure the all-time I've ever made. The simply changes I fabricated was that I didn't add in the pepper flakes in the brine and the chili paste for the glaze since I was afraid it might have been too spicy for my picayune ones to consume. Thanks so much for the recipe!
05/02/2012
Everyone at meal said this is first-class. Very tasty and should always melt ribs this way. Past the way I cut down on the common salt.
10/28/2012
This is a wonderful recipe. I wasn't sure how to make Pork Rib Tips that were already pre sliced in the packaging chop-chop without drying them out. The humid actually sealed in a soft, seasoned texture. The glaze was delicious, my married man raved nearly it! I lessoned the sugar past the half teaspoon, and didn't have rice vinegar or the 5 spice, or the chili paste! Notwithstanding, I substituted the vinegar with red cooking vino and chili paste with ketchup and chili pepper. I likewise used some creol spice instead of the chinese spice ( merely used about a half of tspn since information technology has salt in information technology). I did have to make a little extra sauce (I had bigger rib pieces then what the recipe calls for) to completely cover all my ribs. When I went to glaze again halfway through baking in the oven , I only mixed more in a bowl with the same ingredients for the coat. Maybe next time I make it I will have all the right ingredients but it withal tasted and so yummy! Thank you for sharing this.
05/17/2012
I accept always been a boil and broil 'em rib girl. The humid process gets rid of a skillful corporeality of fat. If you want them very tender, put the ribs in your crock pot on low for several hours instead of baking. I agree that the membranes are not an issue, scoring them is a proficient idea.
01/24/2014
I'm from the due south where nosotros know BBQ and where it'due south a sacrilege to boil ribs. The chef did make a prissy disclaimer that this is not intended to replace or compete with traditional BBQ so I'll let it slide. I would never personally use this recipe just I did refer it to my sister who cannot BBQ to save her life and it was a groovy improvement to all of her previous attempts to BBQ ribs. They were very good and if you are a tiresome and low purest just retrieve of them equally something other than BBQ ribs. Open your mind and close your oral fissure and savor them for what they are.
05/29/2012
My wife and I enjoyed these ribs very much. The flavors were nicely mixed, sweetness and sour and the Chinese v-spice powder gave it a new and pleasant taste which I had not tried before. Plus, I am not fond of messy, smoky grills. This was perfect for me! Yummy vituals. 5 stars
05/27/2012
I've boiled mine before, however never in seasonings. The method used was really practiced. Cheers, this is what I will always do when doing ribs.
05/22/2012
These were pretty good but the Tender Pork Spare Rib recipe is better.
08/29/2016
Bang-up ribs made exactly every bit written no changes. It has a bit of an asian twist on them which I like like shooting fish in a barrel to make every bit well. Definitely making these over again! Thank you Chef
04/16/2015
These should exist called "Oh My Lawd" Ribs. If anyone were to enquire me, practice I like ribs, the respond would be, not really, do I like spicy? The answer is no,and the same goes for my 19 yr old son, but I do dear spicy flavors without the oestrus! And this is exACTLY THAT! For those who don't know, what I hateful is, I like the flavour of jalapeno, merely non the heat. Now, my oldest son likes the rut of say, ceyenne, and jalapeno, and THAT is what made my decision to try this. I made this recipe with all the ingredients listed, as written, the only matter I did was 2tbs on everything for coat, instead of 1 ane/ii, just to be certain I had plenty. They were perfluctido!! that's a Dr. Seussism, for those of yous not in the know. Anyhow, long rate curt, both me AND my son were pleasantly surprised. Thank you Chef John, another hit in the books. This will be a regular this summer! And those of you that aren't big fans of spice, this is not a recipe to fright. Very flavorful, and piece of cake on the pallet. My son said, "it gets so shut to the burn, just information technology never makes it there"! Hope yous give these a endeavor, and every bit e'er.....ENJOY!
06/11/2014
I used different seasonings, simply the technique for cooking the ribs worked well.
08/24/2013
Made this with x lbs of ribs for ten people. Simmered the ribs in the broth for virtually 1 1/2 hrs., covered the ribs with a good smoky commercial sauce and baked for approx. 30 min. as per the recipe. These ribs actually were falling off the bones and were scrumptious. I likewise viewed the video before I followed the recipe. I found this helpful every bit I was not anxious virtually using a new recipe on unsuspecting friends. I will be using this recipe as my new favourite for ribs. Easy perfection!
07/18/2015
The family really enjoyed these ribs; they're very tasty. I must say, I dearest the method of preparation. I've always simmered my ribs prior to blistering or grilling, but I'd never seasoned the water before. Oh human, what a difference it makes. Thank you Chef John, for sharing this awesome recipe. It'll be my mainstay from here on out.
11/12/2013
I have never made ribs earlier but a huge sale at the local grocery prompted me to endeavor. This recipe worked so well that my hubby complemented it without me asking "Is everything OK?" I followed the recipe exactly and my family cleaned the ribs to the bone. Thanks for another "go to" in the recipe box!
03/27/2017
I dear how quick and easy this recipe is. Meat falls off the bone, some might not even exist able to tell the divergence! Broiling the ribs gives it that actress crispy taste every bit well.
06/12/2017
No changes, will brand again.
07/31/2013
The all-time ribs I've ever cooked. I finished mine on the gas grill with smoking hickory fries and they were a hit! Care for youself and try this. Everything by Chef John is merely across belief practiced!!
06/19/2012
snack table?!...y'all hateful "Dinner" table!
09/05/2013
This is just delicious! I followed the brine recipe and the flavors in the ribs was a hit with the family. For my slippery I used one that I had from before but every bit he said whatever glace will piece of work and it certainly did. I will be making this recipe alot in the future. Thanks!
07/27/2013
These are actually very skilful. Not tender falling off of the bone, just a very expert rib. Have made several times and everyone appreciates them.
02/02/2020
Was confused with the ingredients list equally, the rib boil and the coat both call for certain ingredients and do not requite any other quantities of the spices or vinegar for either. Sorry, after reading it in one case more, establish the ingredients were different for boil and glaze, all the same, the 5 spice was a piffling strong for my gustation so I reduced the amount.
02/09/2021
Mine turned out delicious! Thank you for this Corking and Easy recipe! (And now I have a nice fashion to utilise up my extra Chinese five-spice too!)
09/13/2019
The way I do ribs is to boil the ribs for 1 hour with table salt, bay leaves, onion. Then drain. Then popular them into a metallic lasagna pan, pour honey garlic sauce over the ribs. Bake for 1 hour at 350 degrees. In that location are no complaints and rarely whatever leftover at my house.
06/22/2019
I followed the directions to a indicate. I mixed the boil, and boiled the ribs as directed. Only, I did not bake. Instead I grilled them. Because the ribs had boiled grilling took much less time, but I was still able to become that cracking smoked flavor too. I used my ain sauce (Chef John said you tin can, and then that's not cheating). The flavour and tenderness of these ribs were outstanding. My family unit devoured them. Requite them a attempt.
12/30/2018
used masala spice instead of 5 spice used some sugariness chili sauce instead of love
x/09/2016
This is really a cracking recipe. The ribs gustatory modality like they were grilled. The sauce is delicious and tin be used for other meats.
10/15/2019
Unbelievable ribs!!! Don't change a thing. My side dish was homemade fried rice, the all-time! Give thanks you lot Chef John!
05/29/2013
These ribs were amazing. I made some (un)intentional variations on the fly. I forgot nigh simmering the goop for xx minutes before adding the ribs, so every bit shortly equally it started boiling I added them. Also, I added only a small amount of salt to the broth. I used the final of my rice vinegar in the broth and then i subbed Italian vino vinegar in the glaze. The rest of the ingredients were basically eyeballed, simply I nearly doubled the glaze to be sure I'd have enough which I'm happy I did. Afterwards glazing three times in 15/15/5 minute intervals the ribs turned out incredible. Just the right corporeality of tenderness without falling off the bone. Will make over again, thanks Chef John
04/01/2013
worst waist of $20.00 worth of ribs i take ever seen. could non consume them,
04/05/2015
Very tasty and very easy. I love this recipe.
01/18/2019
It was slap-up! It had exactly the correct amount of rut and sugar and everything came out!
01/24/2014
These were so good - we didn't have love, and so we used corn syrup. We also didn't have chili paste, and then we used Surachi. So tender on the within, a bit crisp on the outside, and the flavor was amazing.
07/fourteen/2017
Very tender and tasty.
07/xx/2020
I discovered Brazilian Ribs.
06/28/2014
I don't usually cook baby back ribs, but I thought I'd give this a try. My wife always boils country ribs before grilling so I looked for a recipe that took this approach. I empathise this is sacrilegous to serious BBQ folks. Anyhow, I tried this recipe and substituted Sriracha Hot Chili Sauce for the chili sauce and cayenne pepper for the pepper flakes (considering that is what I had). All the residuum of the ingredients I had in the house. Instead of baking, I put these on the grill in a vegetable grill handbasket. About 7 minutes on each side. Turned out excellent. The Chinese five spice plus the chili paste gave the ribs a singled-out flavor and kick. Loved it as a dinner. I liked the idea that the back ribs were already cut when served. Makes for easy eating. I'd use this as an entrée any 24-hour interval. Would be an awesome appetizer also. Very creative.
05/28/2018
Did not have any Chinese Five Spice or rice vinegar in the firm. When we put them in the oven, simply basted with our favorite barbecue sauce. They were delicious and we will certainly make again.
05/17/2015
Tender, flavorful, yummy. I actually liked them ameliorate than grilling. Thanks :)
ten/07/2016
I liked it very much. Didnt have chili paste just had some other chili item in fridge used it. I made for me and my daughter so I only bought a small rack of ribs already cut from the store. My family unit came over and almost ate all of them. I will make again and adjust some of the ingredients and most certain that I buy more ribs.
x/14/2019
Actually easy and very delicious! I had very few of the ingredients for the water but even so turned out really skilful. I added a little liquid smoke to the water though.
02/09/2015
Wow this was splendid. Will brand over again.
12/18/2019
I use this recipe all the time! Tin't go wrong with this.
02/27/2018
altered by using dried ground serrano peppers in boil h2o and used off the shelf open pit sauce. was enjoyed by all
06/02/2013
Love this! I've made this a few times and once or twice had to adapt the ingredient list and yet, the ribs stop up tasting swell. I remember the method, boil and then broil works very well. This is my new become-to method beginning, recipe second, for ribs. Thanks!
02/05/2021
A little strong on the flavor while cooking in the broth, but super tasty & falling off the basic coming out of the oven!
01/27/2018
This recipe was first-class due to the glaze in my opinion. I'd make information technology once more and again. I followed the process only equally the recipe called for EXCEPT for the onions and spices in the water to eddy the ribs in, simply considering I was already in the boiling procedure when I institute this recipe. Mine were boiled in a rib rub added to the water. Actually, I don't know how much flavor the recipes humid water ingredients would add, perchance I'll try some fourth dimension. These ribs did not need any additional BBQ sauce at eating fourth dimension. I used ALL of the glaze sauce basting them when in the oven cooking. Over again, Excellent FLAVOR and ribs were tender. One more thing, I did not put the chili paste in the glaze considering I had none. If y'all don't care for heat, eliminate the chili paste, information technology is great without it. Thanks Chef John!!!!!!!!!!!!!!!!!!!!!!!!!!!
07/29/2016
Love these ribs! They are delicious and have a great texture and are non falling off the os. After simmering I tossed them in coat and didn't bake them until later. Yummy.
12/17/2019
Okay, first off, I've made this recipe probably a dozen times. I take both stuck to the recipe and changed it (sometimes nosotros want a dissimilar flavor profile). Information technology works perfectly every single time as long as you follow the directions. The ribs are and then incredibly tender and fall off the bone and the flavor is simply amazing. We dont have admission to a BBQ pit or smoker. But we exercise have a stove top and oven. and honestly we may never make ribs another way ever again! Highly. Highly recommend trying ribs this way.
02/16/2022
Loved it.
06/04/2013
Not bad recipe. But, when I clicked the kitchen view for the Boiled and baked ribs, it took me to kitchen view for baked ziti.
12/10/2018
Made as directed. Very easy, and a prissy change from plain saucy ribs. Had a trivial afterward-boot to it, without being too spicy. Ribs fell apart. My husband said meat very tender, and anybody enjoyed. Will brand once again.
07/27/2016
nifty
06/07/2020
The perfect alternative to the sameo sameo
05/28/2019
I made these for a Memorial Day party. I had a large package, 8 pounds, of pork ribs from Costco. I Increased the quantity of everything by 4. My lesson: The recipe is very good. I brought the boiling spices to a boil for 20 minutes and and then permit them sit for 2 hours. Then reheated earlier adding the room temperature ribs. I retrieve 45 minutes of simmering subsequently the water reheats to a boil volition be acceptable. They autumn off the bone as well easily after one hour of cooking. Even so much you make, I would make half every bit much again of the actual BBQ sauce. There was really not enough to lather the ribs like I expect most guests would like with this not bad sauce. I did substitute Sriracha sauce for the sambal oelek chili - I found the exchange on Google.
01/01/2020
This recipe was quick, easy and I loved it.I definitely volition make it once more and again. The sauce was delicious and non filled with chemicals like the bottled . I followed the recipe to a T.
06/08/2013
Adding spice to water great idea however, this is fashion too sweet for my family.
09/22/2013
These are autumn off the bone tender and delicious. Y'all tin eat them straight from the broth you eddy them in. The "coat" (non sauce) is really different for ribs and yummy. Rather than baking I put mine on the BBQ grill 5 mins to a side and got that blackened edges and smoke flavor.
04/01/2013
worst waist of $20.00 worth of ribs i take ever seen. could not eat them,
08/21/2013
Go along em coming Chef John!
Source: https://www.allrecipes.com/recipe/220280/boiled-baked-ribs/
Posted by: royeirthe1943.blogspot.com
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