Glazed Pork Ribs with Scallions & Togarashi
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Additional Time
1 hr
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Total Time
2 hrs 45 mins
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Servings
2 servings
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Course
Main Course
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Cuisine
American
Glazed Pork Ribs with Scallions & Togarashi
Description
Glazed Pork Ribs with Scallions & Togarashi features St Louis style pork ribs cooked slowly wrapped in parchment and foil to steam in their own juices. Thin lemon slices, garlic, and rosemary add aromatic notes during cooking. After baking at 350°F for about 1.5 hours and a resting period, the ribs become tender and succulent. The reserved pan juices are used to create a glaze by combining them with minced rosemary, grated garlic, scallions, and togarashi, thickened with cornstarch and water for a glossy finish.
The glaze's mild spice and herbal notes complement the savory pork ribs. Tender meat, infused with citrus and herb flavors, is highlighted by the tang from lemon and the subtle heat from Japanese togarashi seasoning. The method of slow cook-and-rest ensures moist ribs ready to be glazed and served.
This dish pairs well with steamed rice or roasted vegetables and works for a main course when you want a special roast with punchy herb and spice flavors without an intense smoky BBQ sauce. The detailed resting and careful glaze preparation help achieve balanced flavor and texture.
Ingredients
Ribs:
- 2 pork ribs St Louis style, slabs
- 1 lemon thinly sliced
- 2 rosemary springs
- 1 clove garlic thinly sliced
- salt as needed
- 1 parchment paper sheet form
- 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 scallion thinly sliced, bunch
- togarashi as needed, Japanese
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.
Notes
User Reviews
Overall Rating
4.9
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