Charred Teriyaki Spare Ribs with Coconut‑Lime Cauliflower Rice

Ingredients

• 1.5 lb Pork spare ribs
• 1/4 cup Soy sauce (low sodium)
• 2 tbsp Erythritol
• 3 cloves Garlic, minced
• 1 tbsp Fresh ginger, grated
• 1 tbsp Apple cider vinegar
• 1 tsp Fish sauce
• 4 cups Cauliflower rice
• 1/2 cup Coconut milk (full fat)
• 1 tsp Lime zest
• 2 tbsp Lime juice
• 1 tbsp Olive oil
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Preheat the oven to 300°F (150°C). Line a baking sheet with foil and place a rack on top.

2. 2

   In a bowl, whisk together soy sauce, erythritol, minced garlic, grated ginger, apple cider vinegar, and fish sauce to create the teriyaki glaze.

3. 3

   Pat the spare ribs dry, season with salt and pepper, and brush generously with half of the glaze. Arrange the ribs on the rack, cover loosely with foil, and bake for 2 hours, basting with the remaining glaze every 30 minutes.

4. 4

   After 2 hours, increase oven temperature to 425°F (220°C), remove the top foil, and roast for an additional 15‑20 minutes until the ribs are charred and caramelized.

5. 5

   While the ribs finish, heat olive oil in a large skillet over medium heat. Add the cauliflower rice and sauté for 3 minutes.

6. 6

   Stir in coconut milk, lime zest, and lime juice; cook, stirring frequently, until the rice is tender and the liquid is absorbed, about 5‑7 minutes. Season with salt and pepper.

7. 7

   Serve the charred teriyaki ribs over the coconut‑lime cauliflower rice, drizzling any pan juices over the top.