Glazed Pork Ribs With Shichimi Togarashi Recipe

Name: Glazed Pork Ribs With Shichimi Togarashi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 racks St. Louis style pork ribs (about 4 lb.); 1-1/2 tbsp kosher salt plus more; Freshly ground black pepper; 1 lemon, very thinly sliced; 2 sprigs rosemary plus 1 tbsp. minced; 1 garlic clove, thinly sliced, plus 1 tsp. finely grated; 2 tbsp (or more) fresh lemon juice; 1 tsp lemon zest; 1 tbsp. cornstarch; 1/2 cup thinly sliced scallions; Shichimi Togarashi

Servings: persons

2 racks St. Louis style pork ribs (about 4 lb.)
1-1/2 tbsp kosher salt plus more
Freshly ground black pepper
1 lemon, very thinly sliced
2 sprigs rosemary plus 1 tbsp. minced
1 garlic clove, thinly sliced, plus 1 tsp. finely grated
2 tbsp (or more) fresh lemon juice
1 tsp lemon zest
1 tbsp. cornstarch
1/2 cup thinly sliced scallions
Shichimi Togarashi

1
Preheat oven to 350. Arrange double layer of foil on baking sheet so foil hangs over sides. Place a large sheet of parchment paper on the foil. Season ribs all over with 1-1/2 tbsp. salt and pepper.
2
Place 1 rack of ribs, bone side up, on parchment. Arrange sliced lemon, rosemary sprigs, and sliced garlic over. Lay remaining rack over, bone side down, creating pocket between the racks (The seasonings in the center will infuse the meat as it bakes).
3
Cover ribs with another sheet of parchment; crimp edges to seal. (The parchment seals in flavor and prevents the lemons from reacting with the foil) Wrap ribs tightly with foil to form a tight seal.
4
Bake ribs for 90 minutes. Remove from oven and rest at room temperature, sealed in foil, for 1 hour.
5
Pour pork juices into measuring cup and add water to measure scant 1 cup, add minced rosemary, grated garlic, lemon juice, lemon zest and simmer over medium high heat. Whisk in cornstarch and 1 tbsp water until slightly thickened. Season glaze with salt and pepper. Broil ribs until brown and crisp, then brush with glaze, garnish with scallions and togarashi.

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 racks St. Louis style pork ribs (about 4 lb.), 1-1/2 tbsp kosher salt plus more, Freshly ground black pepper, 1 lemon, very thinly sliced, and more.

Yes, Glazed Pork Ribs With Shichimi Togarashi falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Glazed Pork Ribs With Shichimi Togarashi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions