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.

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 them too much and water can even dry them out by causing the proteins to contract and squeeze the moisture out of the muscle fibers.

People talk wistfully about meat that falls off the bone, but if it does, it has probably been boiled and denuded of its best flavors. Usually all that remains is the unctuous barbecue sauce. That’s what they’re really lovin’. That’s why McRibs are so popular. They’re just ground pork swimming in sweetened ketchup. Classic Southern ribs have the same mouthfeel and bite as a tender juicy steak and most important, they taste like pork, not just sauce. They tug off the bone rather than fall off the bone.

If you are really really in a hurry, you are better off steaming or microwaving them and then finishing them on the grill or under the broiler.

Just don’t boil ’em!

courtesy amazingribs.com

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