Originally posted December 03, 2012

rosemary & lemon-infused pork ribs

rosemary & lemon-infused pork ribs by joanie

This was the first time I've made ribs, and it was also the first time I've broiled anything. I crossed 2 milestones! Yay!

I'll definitely make this again, but I plan to tweak the recipe. Lemon and rosemary are okay, but I think better things can be done with pork ribs, especially if you top them off with shichimi togarashi. Stay tuned for the update.


  • 2 racks St. Louis–style pork ribs
  • 1 lemon, thinly sliced
  • 2 sprigs rosemary
  • 2 cloves garlic, minced
  • 1 tbsp cornstarch
  • kosher salt
  • freshly ground pepper
  • shichimi togarashi
6 servings


Preheat oven to 300°.

Spread 2 pieces of foil on a rimmed baking sheet so that enough hangs over the side for crimping. Lay parchment paper on top.

Salt and pepper the ribs on both sides. Place one rack on the parchment paper bone-side up. Top with lemon slices, rosemary sprigs, and garlic. Lay the second rack bone side down.

Cover with foil. Join the top and bottom foil, crimping the edges to securely seal in the ribs.

Bake for 3 hours.

Remove from oven and carefully transfer the ribs to a foiled-lined broiling pan. Discard the lemon and rosemary. Set the oven to broil.

Pour the pork juices into a small saucepan and simmer over medium-high heat. (Remove some of the fat off the top if it freaks you out.) Whisk cornstarch with a little water, and add it to the pork juices to form a glaze.

Meanwhile, broil the ribs on the second-highest oven rack. Flip over to char both sides.

Remove ribs from the oven and brush with glaze. Separate the ribs and add more glaze.

Finish with shichimi togarashi.

4 hours



There are no comments. Be the first to add one.


views saves adapts comments
4,186 1 1 0