Glazed Pork Ribs with Scallions & Togarashi
This is a delicious glazed pork ribs recipe which is a must-try for every pork ribs fan. If you don’t have togarashi in your pantry, you can use a mix of salt and chili as a replacement.
Ingredients · Servings 2
- 2 slabs pork ribs (St Louis style)
- 1 lemon (thinly sliced)
- 2 springs rosemary
- 1 clove garlic (thinly sliced)
- salt (as needed)
- 1 sheet parchment paper
- aluminum foil (as needed)
- 1 1/2 cups reserved juices (approximately)
- 1 tablespoon rosemary (minced)
- 1 teaspoon garlic (grated on microplane)
- 1 tablespoon corn starch
- 2 tablespoons water
- 1 bunch scallions (thinly sliced)
- Japanese togarashi (as needed)
Method · 2 h 45 min
- Season the pork ribs liberally with salt and pepper on all sides.
- Place 1 slab on the parchment paper top side down and lay the thinly sliced lemons, garlic & rosemary on the curved side & lay the other slab of ribs on top.
- Wrap in the parchment and then wrap in the foil well to seal. Make sure when wrapping that the seam side is on top.
- The ribs will cook & steam in their own juices and the whole point of this is to reserve all of the juices for the glaze.
- Place rib/foil package on a sheet pan and bake in a 350° F/ 175° C oven for about 1 1⁄2 hours.
- Remove the rib package from the oven and let rest at room temperature for 1 hour before opening, this is very important to insure tenderness and succulence.
- Carefully open rib package and remove ribs to another sheet pan and pour all of the juices & fat into a small sauce pot.
- In a small saucepot, combine the reserved pork juices & fat renderings, add the lemon zest & juice, rosemary & garlic.
- In a small bowl make a slurry with the corn starch & water to the consistency of heavy cream.
- Bring the pot to a simmer and whisk in the slurry to thicken, the glaze should just coat the back of a spoon, adjust seasonings and add more lemon juice if needed.
- To finish: Grill or broil rib slabs and finish with a generous couple of swaths of the glaze, sprinkle liberally with scallions & togarashi.
Enjoy!
