Glazed Pork Ribs with Scallions & Togarashi - Andrew Zimmern

Ingredients

• 2 slabs pork ribs, St. Louis style
• 1 lemon, thinly sliced
• 2 sprigs rosemary
• 1 clove garlic, thinly sliced
• Salt & black pepper, as needed
• 1 sheet parchment paper
• Aluminum foil, as needed
• Reserved juices approximately 1 1/2 cups
• 1 lemon zest & juice, from a microplane
• 1 tablespoon rosemary, minced
• 1 teaspoon grated garlic, microplane
• 1 tablespoon corn starch
• 2 tablespoons water
• 1 bunch scallions, thinly sliced
• Japanese Togarashi, as needed