Tomatillo Glazed Baby Back Ribs
Serves: 6
Eda Schinner
1 January 1970
Based on User reviews:
46
Spice
45
Sweetness
53
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Ground Cumin1
Salt1 small
Onion (diced)3 tbsps
Pork10 cloves
Garlic (chopped)3 tbsps
Maple SyrupDirections:
1
Watch how to make this recipe
2
For the dry rub and ribs: Combine the paprika, cumin, salt and pepper in a small bowl
3
Pat the spice mixture all over the ribs
4
Cover with plastic wrap and refrigerate 2 to 4 hours or overnight
5
Preheat the oven to 300 degrees F, or 250 degrees F with fan on in a convection oven
6
Place ribs in a single layer in a baking pan and pour in water to a depth of about 1/2-inch
7
Bake, covered with foil, for 45 to 60 minutes in the oven (or on a grill with the lid closed)
8
Uncover and bake until the meat is tender and beginning to pull away from the bones, an additional 45 to 60 minutes
9
Remove the ribs from the pan and reserve the pan juices to add to tomatillo glaze
10
Meanwhile, make the tomatillo glaze: In a large saucepan over medium-high heat, saute the onions in the duck fat until golden
11
Add the garlic, tomatillos and serrano chiles and cook, stirring frequently, until the mixture thickens, 30 to 45 minutes
12
Add the reserved rib pan juices and cilantro and cook an additional 10 minutes
13
Puree with an immersion blender and add the maple syrup
14
Cook over low heat for 10 minutes, stirring constantly and being careful not to burn
15
Season with salt and pepper
16
Turn the oven heat up to 450 degrees F, or preheat the grill
17
If finishing the ribs in the oven, brush generously with the glaze and bake another 10 minutes per side, basting with the glaze every 2 to 3 minutes
18
To grill, generously glaze the ribs and grill 5 minutes per side, frequently brushing with additional glaze
19
Cut the ribs apart and serve hot with extra glaze on the side