Tomatillo Glazed Baby Back Ribs
If you have roughly 4 hours and 50 minutes to spend in the kitchen, Tomatillo Glazed Baby Back Ribs might be an excellent gluten free and dairy free recipe to try. This recipe makes 4 servings with 184 calories, 3g of protein, and 12g of fat each. For $4.57 per serving, this recipe covers 49% of your daily requirements of vitamins and minerals. A mixture of tomatillos, fresh cilantro, maple syrup, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is liked by 28 foodies and cooks. A few people really liked this main course. It is brought to you by Foodnetwork. Overall, this recipe earns a tremendous spoonacular score of 91%. Glazed Baby Back Ribs, Glazed Baby Back Ribs, and Glazed Baby Back Ribs are very similar to this recipe.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 260 minutes
Ingredients:
4 pounds pork baby back ribs
1 tablespoon freshly ground black pepper
3 tablespoons pork or duck fat
1 large bunch fresh cilantro, roughly chopped
10 cloves garlic, chopped
3 tablespoons ground cumin
2 to 3 tablespoons maple syrup
1 small onion, diced
2 tablespoons salt
Salt and freshly ground black pepper
3 serrano chiles, sliced
10 tomatillos, husked, washed and roughly chopped
3 tablespoons Piment D'Esplette, hot paprika, marash chili, or a combination of the three
Equipment:
plastic wrap
bowl
oven
baking pan
grill
aluminum foil
frying pan
sauce pan
immersion blender
Cooking instruction summary:
Watch how to make this recipe. For the dry rub and ribs: Combine the paprika, cumin, salt and pepper in a small bowl. Pat the spice mixture all over the ribs. Cover with plastic wrap and refrigerate 2 to 4 hours or overnight. Preheat the oven to 300 degrees F, or 250 degrees F with fan on in a convection oven. Place ribs in a single layer in a baking pan and pour in water to a depth of about 1/2-inch. Bake, covered with foil, for 45 to 60 minutes in the oven (or on a grill with the lid closed). Uncover and bake until the meat is tender and beginning to pull away from the bones, an additional 45 to 60 minutes. Remove the ribs from the pan and reserve the pan juices to add to tomatillo glaze. Meanwhile, make the tomatillo glaze: In a large saucepan over medium-high heat, saute the onions in the duck fat until golden. Add the garlic, tomatillos and serrano chiles and cook, stirring frequently, until the mixture thickens, 30 to 45 minutes. Add the reserved rib pan juices and cilantro and cook an additional 10 minutes. Puree with an immersion blender and add the maple syrup. Cook over low heat for 10 minutes, stirring constantly and being careful not to burn. Season with salt and pepper. Turn the oven heat up to 450 degrees F, or preheat the grill. 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. To grill, generously glaze the ribs and grill 5 minutes per side, frequently brushing with additional glaze. Cut the ribs apart and serve hot with extra glaze on the side.
Step by step:
1. Watch how to make this recipe.
For the dry rub and ribs
1. Combine the paprika, cumin, salt and pepper in a small bowl. Pat the spice mixture all over the ribs. Cover with plastic wrap and refrigerate 2 to 4 hours or overnight.
2. Preheat the oven to 300 degrees F, or 250 degrees F with fan on in a convection oven.
3. Place ribs in a single layer in a baking pan and pour in water to a depth of about 1/2-inch.
4. Bake, covered with foil, for 45 to 60 minutes in the oven (or on a grill with the lid closed). Uncover and bake until the meat is tender and beginning to pull away from the bones, an additional 45 to 60 minutes.
5. Remove the ribs from the pan and reserve the pan juices to add to tomatillo glaze.
6. Meanwhile, make the tomatillo glaze: In a large saucepan over medium-high heat, saute the onions in the duck fat until golden.
7. Add the garlic, tomatillos and serrano chiles and cook, stirring frequently, until the mixture thickens, 30 to 45 minutes.
8. Add the reserved rib pan juices and cilantro and cook an additional 10 minutes. Puree with an immersion blender and add the maple syrup. Cook over low heat for 10 minutes, stirring constantly and being careful not to burn. Season with salt and pepper.
9. Turn the oven heat up to 450 degrees F, or preheat the grill. 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. To grill, generously glaze the ribs and grill 5 minutes per side, frequently brushing with additional glaze.
10. Cut the ribs apart and serve hot with extra glaze on the side.
Nutrition Information:
covered percent of daily need
