These Apple Cider Boiled Ribs are the ultimate summer party food! Happy Fourth of July! My husband’s college roommate taught me this simple rib cooking technique and it’s not let us down yet!
Boiling ribs makes them come out tender, juicy and downright finger-licking good. It’s a great way to make ribs if you don’t want to run the oven all afternoon!
Serve yours alongside some oven roasted cabbage steaks, easy baked potatoes, and fresh broccoli salad.
Boiled ribs ingredients
- Pork ribs – Any kind of pork ribs will work. I wait until ribs go on sale at our local market and stock up on as much as I can!
- Apple cider – You’ll want enough to cover your ribs in the stock pot, so the amount will entirely depend on the amount of ribs and size of the pot you’re using.
- Barbecue sauce – This is optional, but we love to slather our ribs in a good bbq sauce (I am personally fond of Sweet Baby Ray’s)
How do you boil ribs in apple cider?
⭐ First, cut ribs into individually portioned pieces, about 3 -4 ribs per section.
⭐ Next, bring the cider to a boil in a large stock pot and add ribs.
⭐ Then, bring back to a light boil and then reduce to a simmer for forty-five minutes.
⭐ Next, take pot off heat and allow meat to rest for several minutes.
⭐ Finally, smother with barbecue sauce and place on an uncovered medium heat grill for ten minutes on each side, re-basting as necessary. If you’re not able to grill, you can do this under the broiler in your oven also.
Why should I boil ribs before grilling them?
Boiling the ribs before putting them on the grill (or under the broiler) makes the meat super tender and delicious. It is important to boil them in a flavorful liquid (like apple cider) so they take on some of the flavor.
You can also use pork, chicken or beef stock, or beer to boil your ribs.
🟢 Make sure to allow the meat to rest after boiling and before grilling or broiling. This will help keep the meat from drying out. If possible, it’s even better to allow the meat to cool for several minutes in the boiling liquid before taking it out to rest.
🟢 Definitely use a flavorful liquid to boil the ribs. I am partial to apple cider, but you could also use apple juice, meat stock, or beer.
🟢 I know we keep referring to it as “boiling ribs” but it’s actually best practice to lightly simmer the ribs. Too hard of a boil can result in tough meat.
More delicious rib recipes
Tools we love
- Bayou Classic 62-Quart Stainless Steel Stockpot with Steam and Boil Basket
- Bayou Classic High-Pressure Outdoor Gas Cooker, Propane
- Bayou Classic 36-Inch Nickel-Plated Skimmer with 8-Inch Mesh Bowl
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Boiling Ribs with Apple Cider
- Pork ribs
- Apple cider enough to cover your ribs in a stock pot
- Barbecue sauce I love Sweet Baby Ray's
- Cut ribs into individually portioned pieces.
- Bring the cider to a boil in a large stock pot and add ribs.
- Bring back to a boil and then reduce to a simmer for forty-five to 60 minutes.
- Take pot off heat and allow meat to rest in the liquid for about least fifteen minutes.
- Remove from liquid and allow to rest and additional 15 minutes.
- Cover with your favorite barbecue sauce and place on an uncovered medium heat grill for ten minutes on each side, re-basting as necessary.*
Mmmmmm, yummmmm… we just started doing BBQ pork ribs last summer – I slow bake them for about 1 1/2 – 2 hours on 250, then grill for about 30 minutes. They are awesome!! I need to try the parboil method. 🙂
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Hollis Ramsey says
How long under the broiler? How far away from the broiler? These are questions that need answers, April!
April Woods says
Hi Hollis – Everyone’s broiler is a little different, but I tend to put mine on the upper middle rack for 3 – 5 minutes. Watch closely though as the broiler can go from nicely browned to char in a matter of moments!
Thanks, Mama. Took baby back ribs to a football game party and were a big hit and well complimented. Liked use of apple cider for boiling and you can taste a little tang in the ribs and cutting individual portions allows you to sauce each one for broiling and saves time in not having to cut them at the end. I do remove membrane from back of ribs; dry rub and coat ribs with bbq sauce then place them in a large zip-lock to refrigerate overnight. Brought them back to room temp before boiling in apple cider. Used both Sweet Baby Ray’s bbq sauce and a dry rub when broiling. Flipped them to broil both sides. Like a little char. Excellent.