Tomatillo Glazed Baby Back Ribs

Name: Tomatillo Glazed Baby Back Ribs
Prep time: 4 h 50 min
Cook time: 4 h 50 min
Total time: 4 h 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp freshly ground black pepper; 3 Tbsps pork or duck fat; 1 large bunch fresh cilantro, roughly chopped; 10 cloves garlic, chopped; 3 Tbsps ground cumin; 2 Tbsps maple syrup; 1 small onion, diced; 2 kilograms pork baby back ribs; 2 Tbsps salt; 4 servings Salt and freshly ground black pepper; 3 serrano chiles, sliced; 10 tomatillos, husked, washed and roughly chopped; 3 Tbsps Piment DEsplette, hot paprika, marash chili, or a combination of the three

Tomatillo Glazed Baby Back Ribs

Tomatillo Glazed Baby Back Ribs is a gluten free, dairy free, and primal main course. This recipe makes 4 servings with 1041 calories, 90g of protein, and 65g of fat each. This recipe covers 49% of your daily requirements of vitamins and minerals. A mixture of tomatillos, garlic, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the maple syrup you could follow this main course with the Vanilla-Almond Chia Breakfast Pudding as a dessert. From preparation to the plate, this recipe takes around 4 hours and 50 minutes.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Salt And Pepper

Paprika

Cumin

Ribs

Wrap

Equipment you will use

Plastic Wrap

Bowl

Preheat the oven to 300 degrees F, or 250 degrees F with fan on in a convection oven.

Equipment you will use

Oven

Place ribs in a single layer in a baking pan and pour in water to a depth of about 1/2-inch.

Ingredients you will need

Water

Ribs

Equipment you will use

Baking Pan

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.

Ingredients you will need

Meat

Equipment you will use

Oven

Grill

Aluminum Foil

Remove the ribs from the pan and reserve the pan juices to add to tomatillo glaze.

Ingredients you will need

Tomatillos

Glaze

Ribs

Equipment you will use

Frying Pan

Meanwhile, make the tomatillo glaze: In a large saucepan over medium-high heat, saute the onions in the duck fat until golden.

Ingredients you will need

Tomatillos

Duck Fat

Onion

Glaze

Equipment you will use

Sauce Pan

Add the garlic, tomatillos and serrano chiles and cook, stirring frequently, until the mixture thickens, 30 to 45 minutes.

Ingredients you will need

Serrano Pepper

Tomatillos

Garlic

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.

Ingredients you will need

Salt And Pepper

Maple Syrup

Cilantro

Equipment you will use

Immersion Blender

Frying Pan

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.

Ingredients you will need

Glaze

Ribs

Equipment you will use

Oven

Grill

Cut the ribs apart and serve hot with extra glaze on the side.

Ingredients you will need

Glaze

Ribs