Start firing guns at 3am, reviving engines, get 20 roosters… but make sure they aren’t your neighbors for long, boiling ribs…
boh521
My aunt from Baltimore did this and they always came out very “rubbery”. They weren’t terrible, just not that great.
PennStateFan221
Imagine all the kids who don’t like certain foods bc their parents never learned how to cook it properly 🥲
archaic_ent
I’ve got an indoor hibachi in winter I’ll sometime pressure cook a pile of marinated ribs then hibachi the hell out of them. They come out beautiful.
(I butcher them into singles or double before the marinade)
PlasticGuitar1320
It’s common practice in restaurants with fatty pork ribs,they get boiled in a stock pot with onion, bay, salt and water.. then put on the grill and basted…
pokepip
Im pretty sure one the weber cookbook I got with my first kettle grill suggested doing this.
Putrid-Grab2470
When you boil ribs the terrorists win.
V5585458850
Thats just crazy
Depressed-Industry
I’ll take my ribs with a side of flavor thank you.
cyb____
Lol, that’s the trick… A well known local rib joint gave me the lowdown…. They boil their ribs in cola first on a low boil… Then baste them and leave them marinated for a day before slow cooking….. Amazing and they don’t need to slow cook for 6 hours, more like 3!!…
A lot of folks boil their ribs before grilling them and slathering on the sauce. The concept comes from Eastern Europe where Poles and Czechs prepare ribs by simmering them in water with cabbage, potatoes, carrots, and caraway seed, making a very nice pork stew.
But water is a solvent. It pulls much of the flavor out of the meat, and it can make the meat mushy. When you boil meat and bones, you make a rich flavorful soup. All that color in the pot is flavor that you can never get back into the meat. Boil meat too much and water can even dry it out by causing the proteins to contract and squeeze the moisture out of the muscle fibers.”
I remember doing that exactly one time. Was not impressed at all. Ever since then, low and slow is the way to go.
Daliban4lyfeDAWG
“Hey, I’m making dinner tonight! Can you take these ribs and just suck any possible flavor out of them and replace it with water? I like em “juicy”‘
WhiteRhino19
😂😂😂
Racine262
There is a restaurant here in Racine, WI that, rumor has it, boils ribs before finishing over charcoal. They are delicious. Might be the only place that can pull it off. They aren’t competition smoked ribs, they are sit down and eat a rack and a half ribs.
The place is called Oh Dennis.
Unwariest_monkey
I stand by it that basting a turkey is to speed up cooking not to add moisture. I remember my mom basting the fucking thing 20 times over the course of the day. “Adding flavor” no, literally drying it out more.
bridge1999
Did they boil the ribs in a crawfish boil seasoning?
Reinstateswordduels
Before I had a yard and a grill I tried a Filipino recipe for boiled ribs that was absolutely fucking incredible
Bbqandjams75
I worked at a restaurant that steamed their ribs and made a fortune from it. Folks been boiling ribs way before we was born in the south
ike9211
Sometimes I do and they don’t come out rubbery. My dad would to and it was the same. Just depends on time and how much effort I willing to put forth
qgecko
Might be sous vide. I joke about boiling my steaks when serving to guests, but it’s just sous vide.
Live_Bird704
Nah just curious. I live knowing what other people are thinking.
samson_mask
I did this yesterday because I had to prep 6 slabs for a cookout and the ribs didn’t even make it to the serving table from the grill people liked them so much. They taste just as good as when I slow cook them.
Lil_Shanties
Jesus it’s like when my MIL was worried because I didn’t boil the ceviche
sgrinavi
I had an ex that did that, is there any wonder why she’s an ex?
SnooHesitations8403
Yeah, there used to be a local guy selling BBQ. He roasted his brisket in a gas oven, then threw it on the smoker, just long enough to get some stank on it. I asked him once, what kind of BBQ he did, Memphis, Kansas, Texas, etc. He said, “I don’t know, it’s barbecue.” And he charged through the nose for it, like he’d been tending a stick-burner all night long; like $60/pound.
Brandimperiordh12
My mom said I was supposed to do this… really glad I said no
Brewingdan
I grew up on boiled, kinda nostalgic. Living in Europe, most times they are braised, then grilled.
Metal_Worldly
To the no no no.
parker_db15
That’s a very old school way of cooking ribs unlike the 10/12hr smokers out there you’d have to start cooking a few days before a holiday. But to each their own
oregon_assassin
It works. My wife’s grandpa boil’s them in hurricane and finishes them on the grill with bbq sauce
35 Comments
Start firing guns at 3am, reviving engines, get 20 roosters… but make sure they aren’t your neighbors for long, boiling ribs…
My aunt from Baltimore did this and they always came out very “rubbery”. They weren’t terrible, just not that great.
Imagine all the kids who don’t like certain foods bc their parents never learned how to cook it properly 🥲
I’ve got an indoor hibachi in winter I’ll sometime pressure cook a pile of marinated ribs then hibachi the hell out of them. They come out beautiful.
(I butcher them into singles or double before the marinade)
It’s common practice in restaurants with fatty pork ribs,they get boiled in a stock pot with onion, bay, salt and water.. then put on the grill and basted…
Im pretty sure one the weber cookbook I got with my first kettle grill suggested doing this.
When you boil ribs the terrorists win.
Thats just crazy
I’ll take my ribs with a side of flavor thank you.
Lol, that’s the trick… A well known local rib joint gave me the lowdown…. They boil their ribs in cola first on a low boil… Then baste them and leave them marinated for a day before slow cooking….. Amazing and they don’t need to slow cook for 6 hours, more like 3!!…
Lord give me strength!
From [Meathead’s Last Meal Ribs](https://amazingribs.com/best-barbecue-ribs-recipe/)
“If you boil ribs the terrorists win
A lot of folks boil their ribs before grilling them and slathering on the sauce. The concept comes from Eastern Europe where Poles and Czechs prepare ribs by simmering them in water with cabbage, potatoes, carrots, and caraway seed, making a very nice pork stew.
But water is a solvent. It pulls much of the flavor out of the meat, and it can make the meat mushy. When you boil meat and bones, you make a rich flavorful soup. All that color in the pot is flavor that you can never get back into the meat. Boil meat too much and water can even dry it out by causing the proteins to contract and squeeze the moisture out of the muscle fibers.”
Do they boil their bacon ?
Vince Wilfork has thoughts…
https://youtu.be/1b0jRKqn8RA?si=AlxYWD6FU10KJfVM
I remember doing that exactly one time. Was not impressed at all. Ever since then, low and slow is the way to go.
“Hey, I’m making dinner tonight! Can you take these ribs and just suck any possible flavor out of them and replace it with water? I like em “juicy”‘
😂😂😂
There is a restaurant here in Racine, WI that, rumor has it, boils ribs before finishing over charcoal. They are delicious. Might be the only place that can pull it off. They aren’t competition smoked ribs, they are sit down and eat a rack and a half ribs.
The place is called Oh Dennis.
I stand by it that basting a turkey is to speed up cooking not to add moisture. I remember my mom basting the fucking thing 20 times over the course of the day. “Adding flavor” no, literally drying it out more.
Did they boil the ribs in a crawfish boil seasoning?
Before I had a yard and a grill I tried a Filipino recipe for boiled ribs that was absolutely fucking incredible
I worked at a restaurant that steamed their ribs and made a fortune from it. Folks been boiling ribs way before we was born in the south
Sometimes I do and they don’t come out rubbery. My dad would to and it was the same. Just depends on time and how much effort I willing to put forth
Might be sous vide. I joke about boiling my steaks when serving to guests, but it’s just sous vide.
Nah just curious. I live knowing what other people are thinking.
I did this yesterday because I had to prep 6 slabs for a cookout and the ribs didn’t even make it to the serving table from the grill people liked them so much. They taste just as good as when I slow cook them.
Jesus it’s like when my MIL was worried because I didn’t boil the ceviche
I had an ex that did that, is there any wonder why she’s an ex?
Yeah, there used to be a local guy selling BBQ. He roasted his brisket in a gas oven, then threw it on the smoker, just long enough to get some stank on it. I asked him once, what kind of BBQ he did, Memphis, Kansas, Texas, etc. He said, “I don’t know, it’s barbecue.” And he charged through the nose for it, like he’d been tending a stick-burner all night long; like $60/pound.
My mom said I was supposed to do this… really glad I said no
I grew up on boiled, kinda nostalgic. Living in Europe, most times they are braised, then grilled.
To the no no no.
That’s a very old school way of cooking ribs unlike the 10/12hr smokers out there you’d have to start cooking a few days before a holiday. But to each their own
It works. My wife’s grandpa boil’s them in hurricane and finishes them on the grill with bbq sauce
I sous vide brisket 1st works very well