Glazed Pork Ribs with Scallions & Togarashi

This is a delicious glazed pork ribs recipe which is a must-try for every pork ribs fan. If you don’t have togarashi in your pantry, you can use a mix of salt and chili as a replacement.

Enjoy!

Print

Glazed Pork Ribs with Scallions & Togarashi

Course Main Course

Cuisine American

Prep Time 1 hour 10 minutes

Cook Time 1 hour 45 minutes

Total Time 2 hours 55 minutes

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

The post Glazed Pork Ribs with Scallions & Togarashi appeared first on Chef's Pencil.

from Chef's Pencil https://ift.tt/13vTW2F
via https://chefsspenncil.blogspot.com