When making ribs, is it better to bake or boil them first?

Question

Before you put your ribs on the grill or in the oven to finish them off, do you think it is better to boil or bake them?

Answer 1

BAKE!!!
I have 2 huge slabs in the oven right now at 300, covered with foil. They've been in there for an hour, and will stay there for 2 MORE hours before I throw them on my charcoal grill.
GREAT eatin' at my house tonight!!

FYI, do your chicken in the oven too- boiling makes for tough meat--and it looks gross, too.

Answer 2

Neither. For grilling pork ribs over charcoal: Make a pile of charcoal on each side of your grill, leaving enough space in the middle for a disposable 9x13 aluminum pan. Lower the charcoal pan to it's lowest position in the grill. Light the charcoal and let it get white-hot. Set the aluminum pan in the middle and fill half way with hot water. Put dry rub on the ribs, it won't take a lot. Put the grill rack(s) on and put the ribs, bone side down, on the rack over the pan of water, not over the charcoal. Close the lid and DON'T PEEK for an hour. Then brush sauce on the ribs on the top side. Close the lid and let cook another 15 minutes. Turn the ribs over and put sauce on the other side. Close the lid and cook another 15 minutes. They should be done, but if not to your liking, put more sauce on, if desired, and cook another 15 to 30 minutes. You might want to wrap the ribs in foil for the last 15 to 30 minutes to keep them from drying out.

Answer 3

I would recommend to bake them, I use saran wrap and aluminum foil, season them and bake them at 300 for 45-60, the plastic wrap traps the moisture in and the foil keeps them from falling apart.

I then grill them for 15-20 minutes, then at the last 5-10 minutes I add my sauce, if it is warm it is best, it will not burn and the meat will not dry out.

I also put a few hickory or mesquite chips in a foil pouch to add a smokey feature, I have had some experience with spare ribs and pork products, in the 20 yrs I spent in Canada, Asia and Jamaica as a chef in various hotels.

Answer 4

don't boil- the best way sounds weird, but really works- season and wrap ribs VERY tightly in plastic wrap, about 3 layers, and then in foil, about three layers... then bake for 3 hours. this oven 'steams" the ribs without boiling the taste away- and the wrap does not melt if you cover with enough foil and cook at 350 degrees. Take out and then grill for a few minutes wiht your favorite sauce- yum.

Answer 5

I like to steam them, I put about an inch or two of some kind of liquid like water or broth or my personal favorite beer, which you would put 1 to 2 cans into a large pot, put your ribs in and bring just to a boil, turn the heat down to simmer, simmer about 20 minutes{depending on how many ribs you are cooking}then put on the grill to finish them up. make sure that you don't simmer all the liquid out, keep an eye on it.they will come out real tender, but make sure you cook them slow, simmer not boil.

Answer 6

The boil ones are much easier to prepare and it taste great.


Baby Back Ribs

Preparing ribs
3 lbs. pork baby back ribs - cut in 2-4 sections
1 Tbls. Garlic powder
1 tsp liquid smoke
1 Tbls Salt

SAUCE:
2 cups ketchup
1/2 cup apple cider vinegar
6 Tbls. dark brown sugar
6 Tbls. Worcestershire sauce
1 Tbls. liquid smoke (see Notes below) or more to your liking
1 tsp. salt
Or you can substitute for your own sauce or any store bought sauce.

Instruction:
Season ribs with garlic powder, 1 tsp liquid smoke and 1 tsp salt. Place ribs in a large pot and fill pot with enough water to cover ribs.
-Bring water to a boil, reduce heat, cover and simmer for 45 mins to 1 hour, or until ribs are fork tender.

-While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
-Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.
-Place boiled ribs, meat side down, on a broiler pan.
-Brush with half the sauce mixture and broil 4"-5" from heat for 6-7 minutes.
-Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred.

You can also omit the broiler and put the ribs on your grill..

Notes: Liquid Smoke is a natural flavoring used to add a smoky flavor to foods. The product is produced by burning hardwood chips and condensing the smoke into a liquid form. It is readily available in the U.S. in the spice or condiment aisle of a grocery store. There is no substitute for this ingredient; if you don't have it, simply omit it

Answer 7

After trying both, I say par-boil them first.
This helps to reduce the amount of fat.
It also ensures that meat is cooked through.
This is a safety concern with beef or pork.
You can then transfer them to grill or oven.
On the grill, be sure to keep heat low, & brush with sauce.
In the oven, you can broil first to sear the outside.
Then slow cook in a pan of sauce if desired.

Answer 8

Oven Baked BBQ Ribs

Ribs of your choice

Pre heat oven to 325

Place ribs on cookie sheet or pan wrap in foil (easier to clean afterwards)
Seasoned ribs with your desired seasoning
Cook 30 minutes and turn
Seasoned with your desired seasoning
Cook 30 minutes and turn
Brush on Honey ½ to 1 cup
Cook 30 minutes and turn
Brush on Honey ½ to 1 cup
Cook 30 minutes and turn
Brush on BBQ sauce of your choice
Cook 30 minutes and turn
Brush on BBQ sauce of your choice

Slice and serve….. Never no leftovers!

Answer 9

I don't cook beef ribs.
For St Louis baby back style pork ribs, I like to microwave them partially, then throw them on medium hot coals to brown up nicely, These are good with a glaze of molasses, mustard, and soy.

For country style port ribs, par-boil (to soften and remove fat) then cook over slow coals until interior temp reaches 160 degrees then slather with an asian ginger/soy sauce or sweet and sour.

Answer 10

I either boil them first or you can wrap them in aluminum foil and bake them like that for 20-30 minutes and then unwrap them and bake them on low for a while. I really like to boil them, then put them in my slowcooker with bbq sauce..... for a few hours... YUMMY