Chef John Folse's "Guaranteed to be Tender" Baby Back Ribs

John's "Guaranteed To Be Tender" Baby Back Ribs


3 Hours




Most grilling experts will prepare their barbecued ribs using the long and slow method, cooking them over indirect heat for 3 to 4 hours. However, this method requires constant attention, whereas my "guaranteed to be tender" recipe includes more free time for the cook.


4 (2 to 2 1/4 pound) slabs baby back ribs

1 onion, quartered

1 celery stick, chopped

5 cloves garlic

1/2 tsp red pepper flakes

salt to taste


Using a sharp knife, cut each slab of ribs into 2 equal parts creating 8 portions. Place the ribs in a large dutch oven along with the onion, celery, garlic, pepper flakes and salt. Cover with 1 inch water and bring to a rolling boil. Reduce to simmer and cook 1 1/2 to 2 hours or until ribs are fork tender, but not falling apart. Remove ribs and place on a large cookie sheet and allow to drain and dry thoroughly, approximately 30 minutes. While ribs are draining, heat barbecue pit according to manufacturer's directions adding a few pieces of your favorite smoke wood for enhanced flavor. When coals have subsided to medium heat, place ribs, bone side down, onto the pit and turn every 2 to 3 minutes to achieve a golden brown color and smoky flavor. Once the ribs are brown, glaze with my oriental barbecue sauce on each side (see recipe).


1/2 cup ketchup

1/2 cup soy sauce

1/2 cup hoisin sauce

1/2 cup oyster sauce

1/2 cup honey

1/2 cup brown sugar

1/2 cup Steen's Cane Syrup

1/2 cup cream Sherry

2 tbsps fresh ginger, finely grated and peeled

2 tbsps black bean garlic sauce

6 garlic cloves, minced

1/2 tsp Chinese five-spice powder


Blend all ingredients in a medium saucepot and bring to a simmer to blend well. Sauce may be used immediately or placed in a ceramic bowl, covered and refrigerated for up to one week. NOTE: You will find black bean garlic sauce at your local Asian market or in the Asian foods section of many supermarkets.