Grilled Shichimi Togarashi Pork Ribs
Ribs are typically are smothered in BBQ sauce but not these ribs. These ribs are inspired by the ones served at State Bird Provision located in San Francisco. The pork ribs are slow cooked for several hours with crushed garlic, rosemary sprigs and lemon rounds. Then grilled, glazed and finished with Shichimi Togarashi and scallions.
For those of you who are wondering the pork ribs quite meatly with little fat on the bone. I trim the excess fat and whatever is left rendered out when it is slow cooked.
The dish is served with grilled brocollini, grilled rainbow carrots and brussel sprouts sauteed in honey.
We are most alive when we're in love- John Updike
