Tomatillo Glazed Baby Back Ribs

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The contributions of this recipe's GLAZE ingredients...

1. Made the glaze per info on web page. It was a mild taste and rib texture typical.
2, Made the glaze a 2nd time after re-reading other comments...AND USED for 2 items...both BBQ mesquite charcoal...shrimp and pork tenderloin...two tender flavors on own.

Served at community event...not a bit of leftover.
Annie, Fremont, CA

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Made these yesterday after watching the show. Loved them!!! Even my husband, who never eats ribs loved them!! I will be making these again!!

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I am surprised to see the ratings so high for this recipe, I really didn't find it anything special at all ... sauce tased good on its own but didn't really get much of a flavor from the cooked ribs.

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Being somewhat of a rib aficionado (at least in my own mind I do cook some good ribs, but mostly of the traditional bbq sauced style. This was a recipe I thought look good and something different, and I was right, it was good and is was something different, but not quite the wow factor I was expecting - judging from other reviews anyway. Definitely worth a try though, maybe you will find the 'wow' factor that I didn't. The tomatillos were fun to experiment with, never really cooked with them before, so I'll take this basic glaze recipe and expand it to my tastes and see where it takes me!

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This was fabulous! I pretty much made it as written. All I had on had was hot paprika and it worked beautifully. My boyfriend nearly proposed he loved it so much. Will definitely make it again.

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These ribs are so great! I even bought all the different spices and I'm making them for the second time for the fourth of July. I enjoy smoking ribs in a smoker but I think this is my new recipe. They are a big hit. Thanks, Mary Sue!

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This was by far the best ribs I have made. The flavor of the tomatillo and the Chile Serrano was great for my family since they like spicy food. I have to say the recipe did take some time to make but it was worth it. I substituted the Piment D'Esplette & marash chili for paprika, cayenne and chipotle chili and it was perfect I also substituted the lard for olive oil and it gave it a nice texture because later I mixed all the ingredients with the pan drippings. This recipe is awesome and I will be making it again.

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too labor intensive... for something that is not that special.

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Made this recipe after seeing it on Best Thing I Ever Made. Wow! The flavors are amazing. Very different from your everyday tomato based rib recipe. I actually made the ribs ahead of time and wrapped in foil. Reheated for a boat trip picnic dinner, along with chipotle baked beans and cole slaw. Friends said they were the best ribs they ever had. Try them for your meat lovers!

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This was a labor intensive recipie but so worth the pay off. The ribs had such a wonderful flavor. The tomtillos really gave a nice Mexican flavor the the glaze leftover tastes great on chicken. Yum I would recommend this to everyone from pro to beginner cooker.