Recipeflow.com is the ultimate food blog for all your cooking needs! Our collection of over 5000 recipes from all around the world will provide you with endless inspiration.
Whether you're a beginner or an experienced chef, Recipeflow has something for everyone. We update our blog every week with new recipes and cooking tips, so you can stay up to date with the latest trends in the kitchen.
If you're looking for something easy and quick or something exotic and complex, our recipes are sure to tantalize your taste buds. So come join us on this delicious journey - explore our recipes, cook them up in your kitchen, then share your experiences with us in the comments section! Bon Appetit!
“Glaze im my bowl” is a good name for a rap song ….
I tried it and WOW….very surprised and very delicious..You are the
best!…Used your BBQ sauce and it was perfect.
65 people are insane with the membrane.
People think that boiled ribs are insanity? Hell, I grew up with ’em! You
par-boil them to remove a lot of the fat and make them more tender, then
you cover them in the sauce and bake them. The most tender ribs ever.
Tim–Thank you for the Christian attitude. I think you get it.
Danny–Sorry I chapped your ass. I don’t think you get it. It was never a
bash on Chef. Good point about the blizzard, though. I feel like an idiot.
I realize now that fire doesn’t work in the snow. Thank you for the kernel
of wisdom.
If you boil ribs, the terrorists win.
I swear it sounded like you said “Painted some moron” at one point.
hahaha! Love this channel, Chef John!!
OK, how do you make a great chicken or beef stock or broth? Yeah, you boil
the flavor out of the meat.
Everybody says this is very flavorful? OK, just like all of Chef John’s
sauces and glazes, that’s where the flavor comes from. Great sauce/glaze
flavor! But no pork flavor.
You could just as well use tofu and leave the pork ribs for people that
love the flavor of pork!
Can you use rib bones for the Super Bowl prediction
Are they really real baby ribs?!?!
I used the boiling method during the winter holidays! Instead of making a
brine, I boiled and simmered those ingredients until they fell of the bone.
I noticed how boiling the ribs creates their own broth, so i didn’t use as
much water as shown. after I broiled it with my glaze for 5 minutes on both
sides. I cooked at least 4 racks for 20 people! I swear they were gone in
60 seconds!
Thank you so much Chef John for once again sharing another great recipe!
The weather’s been a bit chilly and gloomy in LA so the thought of grilling
outside hasn’t been very appealing so these were perfect! Tender and full
of flavor! :)
What is the wooden utensil with hole in middle called? Also what is it
meant to be used for? Thank you.
Ok I tried this three times and am so addicted . Although I used a few
different ingredients it still came out delicious! This means I have to do
more cardio at the gym because am doing it again this weekend. I love you
Chef John am learning allot from you.
Another video you really relish. Drum sound
Thank you, this recipe will be my next project….
I’ve had boiled then grilled ribs before and they weren’t bad, I’ll admit.
But true slow smoked ribs are a thing of beauty.
I could only find lamb at the butcher, so I wound up boiling the ribs for 2
hours instead. This recipe is very low maintenance and the ingredients very
forgiving, which is great for a lazy cook like myself. I followed this
recipe in accordance to what I had lying around the house. For example
using French mustard, Himalayan salt and coconut sugar instead. Didn’t have
5 spice but I did have Hoisin sauce. Needless to say the end result was a
huge hit. If you’re VERY lazy you could just use a ready made BBQ sauce
that you like. It wouldn’t taste the same as Chef John’s recipe of course,
but it would still be delicious.
Boil-n-Bake Baby Back Ribs – Hot 5-Spice Ribs Recipe Perfect for the Super
Bowl!
#food #recipe #superbowlpartyfood #superbowlparty #ribs
That’s what she said
i knew if I read the comments there would be part of the crowd wagging
their finger for boiling ribs. Sure, dry rubbing ribs the night before,
smoking with applewood for 3 hrs + maintaining a perfect 250 degrees and
just the right level of humidity will probably create a superior rib to
this one. But sometimes you just want ribs in January when its 20 degrees
outside without the mess, effort, and fuss. Sometimes I don’t have time to
make a 6 hour ‘sunday gravy’, sometimes I feel like eating pasta with a
tomato sauce 30 minutes after I thought about what to have for dinner.
There’s almost always a superior method than what most home cooks
employ. This is a great recipe. thanks chef john.
love your videos, can you PLEASE do a video on what you should always have
in your kitchen?