Tomatillo Glazed Baby Back Ribs

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These ribs were a nice change-up from typical Barbequed ribs. My kids really liked them and noted they had a "Mexican food flavor." I made the recipe with no alterations. The glaze had a surprisingly tangy (citrusy flavor that tasted really good with the spicy rub, but I found myself wanting a slightly sweeter glaze. Next time, I will add a little more maple syrup or maybe 1-2 TBLS sugar. Also, this rub and glaze would be terrific on chicken or skirt steak and then served as fajitas.

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Was good... but not great. The glaze sauce wasn't very glazy and the flavor was lost a bit when grilling. But still good. The sauce would be excellent on other foods.

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Very good! Would make again. I used paprika for the dry rub, because that's what I had. I put the dry rib on the night before and left the ribs in the fridge overnight covered with foil. I also made the tomatillo sauce (without the maple syrup the night before--substituting some chicken broth for the pan drippings I didn't have. The day of serving, I cooked the ribs in the oven as directed (using half water and half chicken broth in the pan, reheated the tomatillo glaze, adding the maple syrup. It was delicious. Very nice flavors. Easy to do, especially if you plan ahead then the day of cooking there is essentially nothing to do but cook the ribs and pour over the glaze. A Winner!

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Really great and unique. Took a little extra time but really worth it. Wow. Try it !!