Glazed Pork Ribs with Scallions & Togarashi
- 2 slabs pork ribs St Louis style
- 1 lemon thinly sliced
- 2 sprigs rosemary
- 1 clove garlic thinly sliced
- salt as needed
- black pepper 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
- 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.
- 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.