State Bird Provisions Glazed Pork Ribs with Shichimi Togarashi

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Today’s 5 star secret recipe comes from State Bird Provisions in San Fancisco.  They describe themselves as an adventurous, inventive, delicious and thoughtful contemporary American restaurant.  Food is the main draw at this small establishment and it has quickly become the best-known little restaurant in the city.  They were recently awarded the James Beard Foundation award for best new restaurant.

One of the fantastic dishes served at State Bird Provisions is the glazed pork ribs.  These ribs are first baked and then broiled to create a crispy yet tender rib.  Served with a lemon-garlic-rosemary glaze and topped with an amazing Japanese spice blend.  Once you try this recipe you will want to make these again and again.

This recipe calls for Shichimi togarashi which is a Japanese spice blend that can be found in a specialty market or you can make your own spice blend using this recipe from our forum: Go Here


New 5 Star Secret Recipe

State Bird Provisions Glazed Pork Ribs with Shichimi Togarashi

2 racks St. Louis–style pork ribs (about 4 lb.)
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

Bake the ribs: Preheat oven to 350°. Arrange a double layer of foil on a rimmed baking sheet so foil hangs over sides. Place a large sheet of parchment paper on foil. Season ribs all over with 1 1/2 Tbsp. salt and pepper.

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 a pocket between the racks. (The seasonings in the center will infuse the meat as it bakes.)

Cover ribs with another sheet of parchment; crimp edges to seal. (The parchment seals in flavor and prevents the acid from the lemons from reacting with the foil.) Wrap ribs tightly with foil to form a tight seal (use extra foil, if necessary, to completely enclose ribs, and crimp edges together to tightly seal).

Bake ribs for 1 1/2 hours. Remove from oven and let rest at room temperature, still sealed in foil, for 1 hour. (Do not open; ribs will continue to cook and become tender.)

Carefully open foil. Transfer ribs to a platter or another baking sheet; discard lemon slices and rosemary sprigs. Pour pork juices into a measuring cup. Add water if needed to measure a scant 1 cup. DO AHEAD: Ribs can be made 3 days ahead. Wrap in foil and chill. Cover and chill juices separately.

Bring reserved pork juices, minced rosemary, grated garlic, 2 Tbsp. lemon juice, and lemon zest to a simmer in a small saucepan over medium-high heat. Whisk cornstarch and 1 Tbsp. water in a small bowl for slurry. Whisk slurry into juices to thicken (the glaze should just coat the back of a spoon). Season glaze with salt and pepper and more lemon juice, if desired. DO AHEAD: Glaze can be made 3 days ahead. Cover and chill. Gently rewarm before using.

Preheat broiler. Line a rimmed baking sheet with foil. Cut between bones to separate ribs. Transfer ribs to prepared baking sheet and broil, turning occasionally, until beginning to brown and crisp, about 10 minutes. Remove from oven and brush with warm glaze. Sprinkle with scallions and shichimi togarashi.

Serves 4

Source: Bon Appetit

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