Glazed Pork Ribs Recipe | James Beard Foundation

Ingredients

• Two 2 to 2 1/2 pound racks pork spare ribs, preferably St. Louis–cut
• 2 tablespoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 5 medium garlic cloves; 4 thinly sliced, 1 smashed and peeled
• 2 lemons, top and bottom trimmed, cut into 1/4-inch rounds
• 1 large rosemary sprig, leaves only, plus 1 small sprig, torn in half
• 1 1/2 tablespoon cornstarch
• 1 tablespoon water
• 1 tablespoon lemon juice
• 1 teaspoon shichimi togarashi (Japanese seven-spice)
• 1/4 cup thinly sliced scallions