Tomatillo Glazed Baby Back Ribs Recipe

Name: Tomatillo Glazed Baby Back Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons Piment D'Esplette, hot paprika, marash chili, or a combination of the three; 3 tablespoons ground cumin; 2 tablespoons salt; 1 tablespoon freshly ground black pepper; 4 pounds pork baby back ribs; 1 small onion, diced; 3 tablespoons pork or duck fat; 10 cloves garlic, chopped; 10 tomatillos, husked, washed and roughly chopped; 3 serrano chiles, sliced; 1 large bunch fresh cilantro, roughly chopped; 2 to 3 tablespoons maple syrup; Salt and freshly ground black pepper

Servings: persons

3 tablespoons Piment D'Esplette, hot paprika, marash chili, or a combination of the three
3 tablespoons ground cumin
2 tablespoons salt
1 tablespoon freshly ground black pepper
4 pounds pork baby back ribs
1 small onion, diced
3 tablespoons pork or duck fat
10 cloves garlic, chopped
10 tomatillos, husked, washed and roughly chopped
3 serrano chiles, sliced
1 large bunch fresh cilantro, roughly chopped
2 to 3 tablespoons maple syrup
Salt and freshly ground black pepper

1
For the dry rub and ribs: Combine the paprika, cumin, salt and pepper in a small bowl.
2
Pat the spice mixture all over the ribs.
3
Cover with plastic wrap and refrigerate 2 to 4 hours or overnight.
4
Preheat the oven to 300 degrees F, or 250 degrees F with fan on in a convection oven.
5
Place ribs in a single layer in a baking pan and pour in water to a depth of about 1/2-inch.
6
Bake, covered with foil, for 45 to 60 minutes in the oven (or on a grill with the lid closed).
7
Uncover and bake until the meat is tender and beginning to pull away from the bones, an additional 45 to 60 minutes.
8
Remove the ribs from the pan and reserve the pan juices to add to tomatillo glaze.
9
Meanwhile, make the tomatillo glaze: In a large saucepan over medium-high heat, saute the onions in the duck fat until golden.
10
Add the garlic, tomatillos and serrano chiles and cook, stirring frequently, until the mixture thickens, 30 to 45 minutes.
11
Add the reserved rib pan juices and cilantro and cook an additional 10 minutes.
12
Puree with an immersion blender and add the maple syrup.
13
Cook over low heat for 10 minutes, stirring constantly and being careful not to burn.
14
Season with salt and pepper.
15
Turn the oven heat up to 450 degrees F, or preheat the grill.
16
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.
17
To grill, generously glaze the ribs and grill 5 minutes per side, frequently brushing with additional glaze.
18
Cut the ribs apart and serve hot with extra glaze on the side.

1353

kcal

Calories

Fat

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons Piment D'Esplette, hot paprika, marash chili, or a combination of the three, 3 tablespoons ground cumin, 2 tablespoons salt, 1 tablespoon freshly ground black pepper, and more.

Yes, Tomatillo Glazed Baby Back Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomatillo Glazed Baby Back Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions