I love the arguments we get here against parboiling ribs:

"The flavor gets lost in the water!"

"It's not REAL bbq!"

To answer these concerns:

1. Pork ribs don't have much "flavor" to begin with. That's why we
marinate them and rub them with spices. The actual flavor lost in the
boiling is miniscule, and the saving in cooking time (and cleanup) is
tremendous. It's also possible to combine the boiling water with the
marinade so no flavor is lost.

2. Chinese ribs are excellent and they aren't barbecued.

Not all RIBS have to be barbecued. Some of us like RIBS, and don't care if
they are. I'll also put my "fry-boiled city ribs" up against anyone's BBQ
ribs, anytime.



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