Glazed Pork Ribs with Shichimi Togarashi
- 2 racks St. Louis–style pork ribs
- 1 1/2 tablespoons 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 tablespoons (or more) fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon cornstarch
- 1/2 cup thinly sliced scallions
- Shichimi togarashi
- This recipe is gluten-free
- Produce
- Lemon (1)
- Lemon, zest (1 teaspoon)
- Rosemary plus 1 tbsp. (2 sprigs)
- Scallions (1/2 cup)
- Meat
- St. louis-style pork, ribs (2 racks)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Cornstarch (1 tablespoon)
- Garlic clove (1)
- Kosher salt plus more (1 1/2 tablespoons)
- Shichimi togarashi (1)
- Drinks
- Lemon juice, fresh (2 tablespoons)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published August 22, 2012 (5 months ago).
65 people saved this recipe.
