Get ready to embark on a mouthwatering culinary journey that will transport your taste buds straight to the vibrant streets of Mexico City! These baby back ribs, glazed with a tantalizing tomatillo and arbol pepper molli, are not just a meal—they're a flavor explosion waiting to happen. Imagine tender, fall-off-the-bone ribs with a perfect balance of smoky heat and tangy sweetness that will make your dinner guests beg for your secret recipe. Whether you're a grill master or a home cook looking to impress, this dish promises to elevate your cooking game and bring the authentic taste of Mexican cuisine right to your table.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 racks baby back ribs
- 1 cup tomatillo sauce
- 5 dried arbol peppers
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon garlic powder
- Salt and pepper to taste
Instructions
- Remove the membrane from the back of the ribs by sliding a knife under the thin membrane and pulling it off completely using a paper towel for grip.
- Toast the dried arbol peppers in a dry skillet over medium heat for 30-45 seconds on each side, being careful not to burn them. Remove from heat and let cool, then remove stems and seeds.
- Grind the toasted arbol peppers into a fine powder using a spice grinder or mortar and pestle.
- In a mixing bowl, combine tomatillo sauce, ground arbol pepper, brown sugar, apple cider vinegar, garlic powder, salt, and black pepper to create a complex glaze.
- Preheat the oven to 275°F (135°C) or prepare a grill for indirect low-heat cooking.
- Season the ribs generously with salt, pepper, and additional ground arbol pepper on both sides.
- Wrap the ribs tightly in aluminum foil, creating a sealed packet to ensure moisture retention during cooking.
- Place the foil-wrapped ribs in the oven or on the cooler side of the grill, cooking slowly for approximately 2 hours until the meat becomes tender and starts to pull away from the bones.
- Unwrap the ribs and brush generously with the prepared tomatillo-arbol glaze.
- Increase oven temperature to 425°F (218°C) or move ribs to direct heat on the grill.
- Caramelize the glaze by cooking for an additional 10-15 minutes, turning and basting occasionally to create a rich, sticky exterior.
- Remove from heat and let rest for 10 minutes before slicing between the bones.
- Garnish with fresh chopped cilantro and serve with additional tomatillo-arbol glaze on the side.
Tips
- Always remove the membrane from the ribs for maximum tenderness and better glaze absorption.
- When toasting arbol peppers, watch them carefully—they can burn quickly and turn bitter.
- For an extra depth of flavor, consider marinating the ribs in the glaze for 2-4 hours before cooking.
- Use a meat thermometer to ensure the internal temperature reaches 190-203°F for perfect tenderness.
- If using a grill, maintain a consistent low temperature for even cooking.
- Let the ribs rest after cooking to allow the juices to redistribute, ensuring maximum moisture.
- For a smokier flavor, add wood chips to your grill or use a smoker box in your oven.
- Don't be afraid to adjust the spice level by increasing or decreasing the ground arbol pepper.
Nutrition Facts
Calories: 729kcal
Carbohydrates: g
Protein: 61g
Fat: 45g
Saturated Fat: 15g
Cholesterol: 120mg
