Chinese Five‑Spice Teriyaki Ribs

Ingredients

• 1.5 pounds Pork baby back ribs
• 1/4 cup Soy sauce (low-sodium)
• 2 tablespoons Erythritol (granulated)
• 2 teaspoons Chinese five‑spice powder
• 3 Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 tablespoon Apple cider vinegar
• 1 tablespoon Olive oil
• 2 stalks Green onions, sliced for garnish(optional)

Instructions

1. 1

   Preheat the oven to 300°F (150°C). Pat the ribs dry and trim excess fat.

2. 2

   In a bowl, whisk together soy sauce, erythritol, five‑spice powder, minced garlic, grated ginger, apple cider vinegar, and olive oil to form the teriyaki glaze.

3. 3

   Place the ribs in a large baking dish, pour the glaze over them, and massage it into the meat; cover tightly with foil.

4. 4

   Bake for 90 minutes, then remove the foil and baste the ribs with the pan juices; continue baking uncovered for another 10 minutes until the glaze is glossy and the ribs are tender.

5. 5

   Remove from the oven, let rest 5 minutes, then slice between the bones. Garnish with sliced green onions if desired.