Monday, October 21, 2013

Spicy Lemon Garlic Rosemary Glazed Pork Ribs

These pork ribs are first steamed baked with lemon, rosemary and garlic to a soft juicy consistency. The drippings are then used to create the glaze. Lastly the ribs are coated with the glaze, broiled to perfection and served with chives and red pepper flakes.

The process to cook the ribs is fairly long, but most of the time is taken in the oven, making this a fairly leisure cook on a nice afternoon spent at home.

Servings: 2-3
Prep Time: 10 minutes
Cooking Time: 80 minutes
Active Cooking Time: 30 minutes

Half-Rack of Pork Ribs
Freshly Ground Pepper
4 Garlic Cloves - 2 cloves sliced and 2 cloves minced
6 Rosemary Sprigs (2 sprigs chopped)
1 Lemon sliced
1 Teaspoon Lemon Zest
1 Teaspoon Lemon Juice
1 Teaspoon Cornstarch
1 Tablespoon Red Pepper Flakes
2 Tablespoons Chives (chopped)

Preheat the oven to 350 degrees Fahrenheit. Season the ribs with salt and pepper.
Line a rimmed baking sheet with aluminum foil.

Place half the lemon slices, half the garlic slices and two rosemary sprigs piled on the center of the baking sheet. Place the half rack of ribs over the herbs with the inner curve of the ribs face down (like a tent over the herbs).  Place the remaining lemon slices, garlic slices and  two rosemary sprigs on top of the ribs. Use another sheet of aluminum foil to cover the top and scrunch the ends of both sheets together to seal it.  Place the baking sheet in the oven to cook for 35 minutes.

Remove the ribs from the oven and let cool for 10 minutes.  Carefully remove the top foil and discard the lemon slices and rosemary sprigs.  Place the ribs on a chopping board and place the reserved juices into a small sauce pan.

Add the lemon zest, lemon juice, minced garlic, and chopped rosemary sprigs to the saucepan. Combine the cornstarch with a half cup of water and add it to the saucepan. While constantly stirring the ingredients, bring the saucepan to a boil.  Reduce the heat to a slow simmer and continue to stir the ingredients until the sauce thickens (about 5-8 minutes).   Set aside.

Preheat the broiler.  Cut the rack of ribs into singular ribs. Return the ribs to the rimmed baking sheet with a new lining of aluminum foil.  Brush all sides of the ribs with the lemon garlic rosemary glaze.  Place the ribs into the broiler to cook for 16 minutes flipping the ribs over halfway through the time (add more glaze at midpoint if you'd like).   Remove the ribs from the oven and transfer to a plate.  Sprinkle the ribs with red pepper flakes and the chives.  Serve.

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