Recipe courtesy of Nicole Krasinski & Stuart Brioza
and
Nicole Krasinski & Stuart Brioza
Recipe courtesy of Nicole Krasinski & Stuart Brioza
and
Nicole Krasinski & Stuart Brioza
Watch how to make this recipe.
Glazed Pork Ribs with Scallions and Togarashi
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- Level: Intermediate
- Total: 2 hr 20 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 334
- Total Fat
- 28 g
- Saturated Fat
- 9 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 18 g
- Cholesterol
- 94 mg
- Sodium
- 309 mg
Growing up, my family used to have BBQs on the back patio. My dad would man the grill and used to cook ribs by putting barbecue sauce on them and then putting them into an aluminum foil package and steaming them. We took my dad’s ribs and made them in our own style out of it. It really becomes a simple dish that is easy to execute.
- Level: Intermediate
- Total: 2 hr 20 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 334
- Total Fat
- 28 g
- Saturated Fat
- 9 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 18 g
- Cholesterol
- 94 mg
- Sodium
- 309 mg
Ingredients
For The Ribs
For The Glaze
To Finish
Directions
- Preheat the oven to 350 degrees F. 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, and rosemary on the curved side and lay the other slab of ribs on top. Wrap in the parchment and then wrap in the foil, to seal. Make sure when wrapping that the package is seam side up.
- Place rib/foil package on a sheet pan and bake for about 2 hours. Remove the rib package from the oven and let it rest at room temperature for 1 hour before opening. Carefully open the rib package, transfer the ribs to another sheet pan, and pour the juices and fat into a small sauce pot.
- In a small sauce pot, combine the reserved pork juices and rendered fat with the lemon juice, crushed garlic clove, and rosemary. In a small bowl, make a slurry with the cornstarch and water, and whisk 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.
- Preheat the broiler, or prepare a wood or charcoal grill, until medium-hot. Divide each rack of ribs in half, and place on the hottest part of the grill, or under the hottest part of the broiler. Grill or broil ribs until charred in spots. Remove the ribs to a platter and brush with a generous amount of the glaze, sprinkle liberally with scallions and togarashi. Serve immediately.
