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:

Quickview
819k Calories
57g Protein
58g Total Fat
19g Carbs
30% Health Score
Limit These
Calories
819k
41%

Fat
58g
90%

  Saturated Fat
19g
125%

Carbohydrates
19g
6%

  Sugar
10g
12%

Cholesterol
206mg
69%

Sodium
3943mg
171%

Get Enough Of These
Protein
57g
114%

Selenium
89µg
128%

Vitamin B3
21mg
107%

Vitamin B1
1mg
94%

Vitamin B6
1mg
71%

Vitamin B2
1mg
63%

Zinc
7mg
53%

Phosphorus
517mg
52%

Manganese
0.9mg
45%

Iron
6mg
34%

Potassium
1137mg
32%

Vitamin B12
1µg
27%

Vitamin B5
2mg
26%

Vitamin D
3µg
24%

Magnesium
89mg
22%

Copper
0.43mg
21%

Vitamin C
16mg
20%

Calcium
175mg
18%

Vitamin K
18µg
17%

Fiber
3g
13%

Vitamin E
1mg
10%

Vitamin A
403IU
8%

Folate
12µg
3%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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