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Boiling the meat will result in tender ribs. It also shortens the overall cooking time.

Source: Martha Stewart Living, July 2006
Servings Yield



Cook's Notes

You can cook the ribs a day ahead and store them, wrapped in plastic, in the refrigerator; bring them to room temperature before grilling.

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How would you rate this recipe?
  • sjschleuder
    18 AUG, 2013
    I have tried every baby back rib recipe under the sun...these are far and away the best I have ever made. They got rave reviews from my guests, who are not prone to hyperbole and polite comments. They were tender and tasty...the meat falling off the bone. I have my own favorite sauce, so I used that on the grill, but otherwise I followed this recipe to the letter. Great ribs!!
  • MS10987062
    5 JUL, 2009
    I made these yesterday for the first time and they were absolutely delicious. I have tried many ways to barbeque ribs and these are by far the best. I did the first two steps about 3 hours ahead of time and then just threw them on the grill for 15 minutes. I did not make the sauce, however. I had some excellent grilling sauce that I used instead.

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