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