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Ingredients
US|METRIC
8 SERVINGS
- 2 racks pork ribs (St. Louis–style, about 4 lb.)
- 1 1/2 Tbsp. 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 Tbsp. fresh lemon juice (or more)
- 1 tsp. grated lemon zest (finely)
- 1 Tbsp. cornstarch
- 1/2 cup scallions (thinly sliced)
- shichimi togarashi
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