Tomatillo Glazed Baby Back ribs

Doesn't this site just make you weak?

Yeah, the ribs were good, too.  But having your husband slave over something in the kitchen for hours is a phenomenon known as barbecue.  Even better was that this recipe was conceived of, shopped for, and the whole nine yards by NOT yours truly.  Don't get me wrong, he plans and executes meals all the time, but usually they are pretty quick ones.  This one was blood, sweat, and tears.

Actually, kinda literally blood.  Dull knives, man, get you every time.  3 cheers for our local ER.  In and out in an hour.

But it was worth it.  The ribs were amazing.  And the glaze was unreal.  We used it as a dipping sauce, on chicken, and even to dip tortilla chips in.  Just awesome.  

Tomatillo glazed baby back ribs
Adapted from Food network.


Ingredients
Dry Rub and Ribs:
3 tablespoons chili powder
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 bacon fat
10 cloves garlic, chopped
10 tomatillos, husked, washed and roughly chopped
3 serrano chiles, sliced
1 large bunch fresh cilantro, roughly chopped
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.