Ribs don’t get much easier than this! When meat is boiled over time at a medium heat, it becomes tender and juicy. Boiling pork spare ribs prior to cooking them completely will give you a succulent dish where the meat falls right off of the bone.

These ribs are ridiculously tender, and are a great side of anything you like! Save some glaze to cover some white rice and a steamed veggie, and you’ve got a dinner to remember!

Ingredients:

• 2 1/2 quarts water

• 6 cloves garlic, crushed

• 1/2 onion, chopped

• 2 bay leaves

• 1 teaspoon red pepper flakes

• 1 tablespoon Chinese five-spice powder

• 2 tablespoons kosher salt

• 1/2 cup rice vinegar

• 1 (2 pounds ) slab baby back ribs, cut into individual ribs

For the glaze:

• 1 1/2 tablespoons soy sauce

• 1 1/2 tablespoons rice vinegar

• 1 1/2 tablespoons sambal oelek chili paste

• 1 1/2 tablespoons Dijon mustard

• 1 1/2 tablespoons ketchup

• 1 1/2 tablespoons honey

• 1 1/2 tablespoons brown sugar

• 1/2 teaspoon Chinese five-spice powder

Directions:

1. Mix together water, garlic, onion, bay leaves, red chili flakes, Chinese five-spice, salt, and rice vinegar in a large pot. Bring to a boil, turn to low, and simmer for 15-20 minutes.

2. Place ribs in the simmering broth. Return to a simmer, turn heat to low, and cook for 1 hour.

3. Preheat the oven to 375 degrees. Line a baking sheet with a silicone baking mat, or coat with cooking spray.

4. Whisk together soy sauce, rice vinegar, sambal oelek

   chili paste, Dijon mustard, ketchup, honey, brown sugar, and Chinese five-spice powder in a large bowl.

5. Remove the ribs from the broth and transfer them to the bowl with the soy sauce glaze. Toss to coat.

6. Transfer glazed ribs to the prepared baking sheet. Reserve extra glaze for brushing.

7. Bake ribs in preheated oven for 15 minutes. Turn the ribs and brush with more glaze. Cook 15-20 more minutes, brushing occasionally with remaining glaze if desired. Remove and serve.