Boiling ribs is a fantastic alternative to traditional grilling or smoking methods. The process of making ribs is just as important as the barbecue sauce you use. This fast ribs recipe is a time saver, tender and full of flavor.
Who knew cooking ribs can be controversial? Boiling ribs before grilling can freak out rib purists, who believe in low and slow, and no other way. However, not all of us have all day to make ribs. The process of boiling ribs to perfection, allows you to enjoy finger-licking ribs in no time.
Ingredients
- Pork Ribs - 2 racks of ribs (baby back or spare ribs)
- Aromatics - onion, garlic, coriander seeds
- Chicken Broth - for flavor when cooking
- Oil - for frying
- Barbecue Sauce - for basting
How to make BBQ Ribs fast!
There are 2 methods for making boiled ribs, this recipe cooks in a chicken stock before basting in barbecue sauce. This speeds up the cooking process, still allowing the ribs to be tender. Fast Boiled Ribs are cook tender, then are grilled to maintain that bbq grilled flavor. Fall Apart Tender method requires longer boiling time, and broiling in oven for the tenderest ribs.
Fast Method
- Prepare the Ribs - remove the membrane from the back of the ribs. Use a butter knife or your fingers to loosen and lift a corner of the membrane. Grip it with a paper towel to pull it off.
- Prepare the Pot - in a large stockpot, sauté onion and garlic with until tender. Add the ribs, crushed coriander seeds and enough chicken broth to cover the ribs.
- Boil - bring to a boil, reduce and simmer on low, covered for about 45 minutes, until ribs are tender but not falling apart.
- Grill - pre-heat the bbq to medium heat. Remove the ribs from the boiling water and discard water and onions. Using a brush, baste ribs with bbq sauce and put on grill, meatier side down. Grill for about 10 minutes, continually turning and basting with bbq sauce as needed.
Fall Apart Tender Method
- Prepare the Ribs - remove the membrane from the back of the ribs. Use a butter knife or your fingers to loosen and lift a corner of the membrane. Grip it with a paper towel to pull it off.
- Prepare the Pot - in a large stockpot, sauté onion and garlic with until tender. Add the ribs, crushed coriander seeds and enough chicken broth to cover the ribs.
- Boil - bring to a boil, reduce and simmer on low, covered for about 2 hours, until ribs are fully tender.
- Broil - carefully transfer ribs to a baking sheet lined with aluminum foil. Brush generously with barbecue sauce. Place under the broiler for 3-4 minutes, or until the sauce caramelizes and becomes slightly charred.
Flavor Variations
South African Ribs
South Africans love their Braai (bbq) and have developed their own bbq sauces and techniques, different from the American style. Coriander Seeds and Chutneys feature prominently in their bbq and cooking. Adding crushed Coriander Seeds adds flavor to the broth and permeates the ribs. Serve with South African Monkey Gland Sauce.
American Ribs
Americans are famous for their smokey barbecue sauces, rib cook offs and secret recipes. You can make your own homemade bbq, but it's easier to buy the many varieties and flavors, with all the hard work done. I used Sweet Baby Ray's sauce, here are some great BBQ sauces to try:
- Kansas City-style Barbecue Sauce - thick, rich, and sweet with a tangy and smoky flavor.
- Memphis Barbecue Sauce - known for its tangy and slightly sweet flavor with a hint of heat.
- Carolina Mustard BBQ Sauce - a golden sauce made with mustard, vinegar, sugar and spices. Usually served with pulled pork, but you'll love dipping your ribs in it!
- Texas BBQ Sauce - bold, rich, and often less sweet than other styles
- Fusion Sauces - often made with apple or peach barbecue sauce, spicy and smoky chipotle sauces, honey-infused sauces, and bourbon or whiskey-infused sauces.
Recipe Tips and FAQs
- Choose the Right Ribs - baby back ribs or spare ribs are commonly used for boiling. Baby back ribs are more tender and cook relatively quickly, while spare ribs have more fat and connective tissue, requiring a longer cooking time to become tender.
- Remove the Membrane - before boiling, remove the membrane from the back of the ribs. This allows the flavors to penetrate the meat more effectively and prevents the ribs from becoming chewy.
- Use a Large Pot - ensure you have a large pot that can comfortably fit the ribs and allow enough water to fully submerge them. This will ensure even cooking.
- Simmer Gently - after the water reaches a rolling boil, reduce the heat to a medium-low or low simmer. Boiling at a gentle simmer helps prevent the ribs from becoming tough and ensures they cook evenly.
- Check for Doneness - to check if the ribs are tender and cooked to perfection, carefully lift a rack with tongs and insert a fork between the bones. If the meat easily separates and is tender, they are done. If not, continue simmering for a little longer.
How long should I boil ribs?
The cooking time for boiling ribs can vary depending on the size and thickness of the ribs. As a general approximate guideline:
- Baby back ribs - simmer for about 1.5 to 2 hours
- Spare ribs - simmer for about 2.5 to 3 hours
Should I Season the Water for Boiling Ribs?
Absolutely. The boiled ribs are tastier when cooked in chicken stock and onions, so the flavor permeates through the meat. Alternatively, add beer or other spice flavors, your choice! Pork is a white meat, which is why chicken stock works well. It's like brine boiling!
Storage and Re-heating
- Fridge - once cooled, place the ribs in an airtight container or wrap them tightly with aluminum foil or plastic wrap. Keep refrigerated and enjoy within 3 to 4 days
- Freezer - wrap the ribs tightly with freezer-grade aluminum foil, or place them in airtight freezer bags. Label with date and freeze for up to 2-3 months. Defrost frozen ribs in fridge overnight before re-heating.
- Re-heating - pre-heat your oven to 250°F (120°C). Place the ribs on a baking sheet or in a baking dish and cover them with foil to retain moisture and warm for 20-30 minutes until they reach internal temperature of 165°F (74°C). Alternatively, reheat in microwave in 30 second increments to prevent overheating.
Grilled Recipes You'll Love
- Oven Baked - Fall of the Bone Ribs with Honey Sriracha
- Slow Cooker Ribs
- Bbq Beef Ribs - South American Style
- Grilled Snapper with Mango Salsa
- Russian Shashlik Skewers
- Grilled Tomahawk Steak
- Pork Kabob Skewers
- Greek Chicken Souvlaki
These fast boiled Pork Ribs are an easy recipe to make, with great wow factor. Use a great barbecue sauce, and you can't go wrong. Finger licking goodness. Bon Appetit! Приятного аппетита!
Ingredients
- 2 pounds (1 kg) pork ribs baby back
- 2 onions thinly sliced
- 4 cloves of garlic
- 1 tablespoon coriander seeds crushed
- 4 cups chicken broth
- oil for frying
- barbecue sauce for basting
Instructions
- Remove the membrane from the back of the ribs. Use a butter knife or your fingers to loosen and lift a corner of the membrane. Grip it with a paper towel to pull it off.
- In a large stockpot, sauté onion and garlic with until tender. Add the ribs, crushed coriander seeds and enough chicken broth to cover the ribs.
- Bring to a boil, reduce and simmer on low, covered for about 2 hours, until ribs are fully tender.
- GRILL - Preheat the bbq to medium heat. Remove the ribs from the boiling water and discard water and onions. Using a brush, baste ribs with bbq sauce and put on grill, meatier side down. Grill for about 10 minutes, continually turning and basting with bbq sauce as needed.
- BROIL - Carefully transfer ribs to a baking sheet lined with aluminum foil. Brush generously with barbecue sauce. Place under the broiler for 3-4 minutes, or until the sauce caramelizes and becomes slightly charred.
- Serve immediately with extra BBQ sauce on the side.
©PetersFoodAdventures.com *originally published October 2016, updated May 2023
