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GLAZED PORK RIBS WITH SCALLIONS & TOGARASHI

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GLAZED PORK RIBS WITH SCALLIONS & TOGARASHI

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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
  • Medium

Ingredients

  • Ribs

  • Glaze

Directions

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Ribs

  1. Season the pork ribs liberally with salt and pepper on all sides.
  2. 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.
  3. Wrap in the parchment and then wrap in the foil well to seal. Make sure when wrapping that the seam side is on top.
  4. 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.
  5. Place rib/foil package on a sheet pan and bake in a 350 degree oven for about 1 1⁄2 hours.
  6. 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.
  7. Carefully open rib package and remove ribs to another sheet pan and pour all of the juices & fat into a small sauce pot.

Glaze

  1. In a small saucepot, combine the reserved pork juices & fat renderings, add the lemon zest & juice, rosemary & garlic.
  2. In a small bowl make a slurry with the corn starch & water to the consistency of heavy cream.
  3. 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.
  4. To finish: Grill or broil rib slabs and finish with a generous couple of swaths of the glaze, sprinkle liberally with scallions & togarashi.

Stuart Brioza

Stuart Brioza is the Chef/Owner of State Bird Provisions and The Progress in San Francisco.

Stuart began his cooking career in the 1990’s working for Chef John Hogan in Chicago at the acclaimed Savarin restaurant.

In the spring of 2000, Stuart and his wife Nicole were hired to be the Executive Chef and Pastry Chef at Tapawingo in Michigan where they developed their style of cooking using seasonal and local foods.

In 2003, Stuart was named one of Food & Wine Magazine’s ‘10 Best New Chefs’ of America for his technique and commitment to using the best local ingredients.

In 2004, Stuart and Nicole took over the kitchen at Rubicon in San Francisco. In less than a year, their cooking reestablished the restaurant as one of the top dining destinations in San Francisco.

On December 31st, 2011, Stuart and Nicole opened the award-wining State Bird Provisions, which has introduced a new way of thinking about dining and service.

Expanding on those ideas, in December of 2014 Stuart and Nicole opened The Progress to critical acclaim.

Accolades:

  • *James Beard Award: Best Chef West 2015
  • *James Beard Foundation Nominee: Best New Restaurant (The Progress) 2015
  • *One Michelin Star, 2014 & 2015 Michelin Guide
  • *James Beard Award: Best New Restaurant 2013 (State Bird Provisions)
  • *Food + Wine Magazine’s Best Chef All-Stars 2013
  • *Bon Appetit Magazine’s Best New Restaurant of 2012

 

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