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
Total:
4 hr 50 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
4 hr 50 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Dry Rub and Ribs:
Tomatillo Glaze:

Directions

Watch how to make this recipe.

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.

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Braised Short Ribs

Recipe courtesy of Ree Drummond

Whiskey-Glazed Sweet Potatoes

Recipe courtesy of Guy Fieri

Pan-Seared Rib-Eye

Recipe courtesy of Alton Brown

Glazed Salmon With Spiced Carrots

Recipe courtesy of Food Network Kitchen

Beef Short Ribs

Recipe courtesy of Ina Garten

Broiled Sockeye Salmon with Citrus Glaze

Recipe courtesy of Alton Brown

Back Nine (Spiked Arnold Palmer)

Recipe courtesy of Nancy Fuller

Shredded Chicken and Tomatillo Tacos with Queso Fresco

Recipe courtesy of Bobby Flay

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Cupcake Wars

          10am | 9c

          Cupcake Wars

          11am | 10c

          Cupcake Wars

          12pm | 11c

          The Pioneer Woman

          1:30pm | 12:30c

          Beat Bobby Flay

          2:30pm | 1:30c

          Beat Bobby Flay

          3:30pm | 2:30c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Beat Bobby Flay

          10pm | 9c

          Beat Bobby Flay

          10:30pm | 9:30c

          Beat Bobby Flay

          11:30pm | 10:30c

          Chopped

          12am | 11c

          Beat Bobby Flay

          1:30am | 12:30c

          Beat Bobby Flay

          2:30am | 1:30c

          Chopped

          3am | 2c

          Mystery Diners

          4:30am | 3:30c

          Get Cooking