My method for tenderizing ribs and other tough cuts involves two techniques. First the ribs are baked in a small amount of water to steam and soften. Then they are crisped on the grill or in a hot oven before serving. The results are tender, sweet, spicy, wonderfully sticky ribs.
Recipe courtesy of Mary Sue Milliken and Susan Feniger
Episode: Family Dinners
Print
Tomatillo Glazed Baby Back Ribs
Total:
4 hr 50 min
Prep:
30 min
Inactive:
2 hr
Cook:
2 hr 20 min
Yield:
4 servings
Level:
Easy
Total:
4 hr 50 min
Prep:
30 min
Inactive:
2 hr
Cook:
2 hr 20 min
Yield:
4 servings
Level:
Easy

Ingredients

Dry Rub and Ribs:
  • 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
Tomatillo Glaze:
  • 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

Directions

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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Baby Back Ribs

Recipe courtesy of Dave Lieberman

Who Loves Ya Baby-Back?

Recipe courtesy of Alton Brown

Tomatillo Guacamole

Recipe courtesy of Kelsey Nixon

Honey Hoisin Glazed Wings

Recipe courtesy of Kelsey Nixon

Balsamic Glazed Brussels Sprouts with Pancetta

Recipe courtesy of Tiffani Thiessen

Gochujang-Glazed Salmon

Recipe courtesy of Judy Joo

Spiced Honey-Glazed Chicken Wings

Recipe courtesy of Andrea Albin

Asian Glazed Gammon

Recipe courtesy of Siba Mtongana

Honey-Glazed Apple Pear Tart

Recipe courtesy of Kelsey Nixon

On TV

Trending Videos

So Much Pretty Food Here