2 racks pork ribs
1 1/2 tablespoons 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 lime juice
1 teaspoon finely grated fresh lime zest
1 tablespoon cornstarch
1/2 cup thinly sliced spring onions
Flavourmagic togarashi spice blend
Bake the ribs: Preheat oven to 200°. Arrange a double layer of foil on a rimmed baking sheet so foil hangs over sides. Place a large sheet of baking paper on foil. Season ribs all over with 1 1/2 Tbsp. ground 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 total of 1 cup.
Bring reserved pork juices, minced rosemary, grated garlic, 2 Tbsp, lime juice, and lime 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 fresh ground salt and pepper and more lemon juice, if desired.
Preheat your BBQ or large frying pan 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 Flavourmagic Togarashi spice blend.
Serve and enjoy……