Go Back
+ servings
GLAZED PORK RIBS WITH SCALLIONS & TOGARASHI

Glazed Pork Ribs with Scallions & Togarashi

4.92 from 46 votes
Prep Time 1 hour 10 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 55 minutes
Course Main Course
Cuisine American
Servings 2 servings

Ingredients
  

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

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 degree 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

GLAZED PORK RIBS WITH SCALLIONS & TOGARASHI
Tried this recipe?Let us know how it was!