Serves 8
200 min
Glazed Pork Ribs with Shichimi Togarashi
Recipe GLPR0807ce33aa1335
Succulent St. Louis-style pork ribs slow-baked with aromatic lemon, rosemary, and garlic, then finished under the broiler with a tangy, herb-infused glaze and topped with scallions and Japanese shichimi togarashi spice blend. The ribs are infused with bright citrus and herbs during a gentle steam-bake, resulting in tender, deeply flavorful meat.
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Ingredients
2 racks St. Louis-style pork ribs, about 4 lb.
1 1/2 tablespoons kosher salt, plus more to taste
Freshly ground black pepper to taste
1 lemon, very thinly sliced
2 sprigs fresh rosemary, plus 1 tablespoon minced fresh rosemary
1 garlic clove, thinly sliced, plus 1 teaspoon finely grated garlic
2 tablespoons fresh lemon juice, or more to taste
1 teaspoon finely grated lemon zest
1 tablespoon cornstarch
1/2 cup thinly sliced scallions
Shichimi togarashi (Japanese seven-spice blend) to taste
Directions
Preheat your oven to 350°F. Arrange a double layer of heavy-duty aluminum foil on a rimmed baking sheet, allowing the foil to extend over all sides. Place a large sheet of parchment paper on top of the foil. Season both racks of ribs evenly on all sides with the 1 1/2 tablespoons of kosher salt and freshly ground black pepper.
Place the first rack of ribs bone side up on the parchment paper. Arrange the thinly sliced lemon, rosemary sprigs, and sliced garlic clove over the top of the first rack. Lay the second rack of ribs over the first, bone side down, creating a protective pocket between the two racks where the aromatics will infuse the meat during baking.
Cover the ribs with a second sheet of parchment paper and crimp the edges firmly to seal. This parchment layer prevents the acidity of the lemon from reacting with the foil. Wrap the entire package tightly with foil, creating a complete seal by crimping the edges together securely. Use additional foil if necessary to ensure complete enclosure with no gaps.
Place the foil-wrapped ribs in the preheated oven and bake for 1 hour and 30 minutes. Remove from the oven and allow to rest at room temperature, still sealed within the foil, for 1 hour without opening. During this rest period, the residual heat will continue to gently cook and tenderize the meat.
Carefully open the foil and parchment, being cautious of escaping steam. Transfer the ribs to a clean baking sheet or platter. Discard the lemon slices, rosemary sprigs, and garlic slices. Pour all the accumulated pork juices into a measuring cup. Add water as needed to bring the liquid to just under 1 cup. Set aside. (The ribs and juices can be prepared up to 3 days ahead; cover and refrigerate both separately.)
Pour the reserved pork juices into a small saucepan and place over medium-high heat. Add the minced rosemary, grated garlic, 2 tablespoons of lemon juice, and lemon zest. Bring the mixture to a gentle simmer. In a small bowl, whisk together the cornstarch with 1 tablespoon of water to create a smooth slurry. Whisking constantly, slowly add the slurry to the simmering juices to thicken the glaze until it lightly coats the back of a spoon. Season with additional salt, black pepper, and more lemon juice if desired. (The glaze can be made up to 3 days ahead; cover and refrigerate, then gently rewarm before using.)
Preheat the broiler to high. Line a clean rimmed baking sheet with foil. Using a sharp knife, cut between the bones to separate the ribs into individual pieces. Arrange the separated ribs on the prepared baking sheet. Broil the ribs, turning them occasionally, for about 10 minutes, until the edges begin to brown and crisp. Remove from the oven, brush the warm glaze over the ribs, and finish with a generous sprinkle of sliced scallions and shichimi togarashi. Serve immediately.
