Glazed Pork Ribs with Scallions & Togarashi

Name: Glazed Pork Ribs with Scallions & Togarashi
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 2 h 45 min
Yield: 2 servings
Ingredients: 2 slabs pork ribs; 1 lemon; 2 springs rosemary; 1 clove garlic; salt; 1 sheet parchment paper; Aluminum foil; 1 1/2 cups reserved juices; 1 tablespoon rosemary; 1 teaspoon garlic; 1 tablespoon corn starch; 2 tablespoons water; 1 bunch scallions; Japanese Togarashi

User Reviews

4.9

138 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Additional Time
1 hr
Total Time
2 hrs 45 mins
Servings
2 servings
Course
Main Course
Cuisine
American

Glazed Pork Ribs with Scallions & Togarashi

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

Ribs:

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

Glaze:

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

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Instructions

Ribs:

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.

Glaze:

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.