Glazed Pork Ribs With Shichimi Togarashi

• 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.

pork, kosher salt, freshly ground black pepper, lemon, rosemary, garlic, lemon juice, lemon zest, cornstarch, scallions, shichimi

Taken from www.epicurious.com/recipes/member/views/glazed-pork-ribs-with-shichimi-togarashi-52527401 (may not work)