Comfort Food Creamy Garlic Teriyaki Ribs

Ingredients

• 1.5 pounds Pork baby back ribs
• 3 tablespoons Unsalted butter
• 4 Garlic cloves, minced
• 1/4 cup Soy sauce (gluten‑free if needed)
• 1/2 cup Heavy cream
• 2 tablespoons Low‑carb sweetener (e.g., erythritol)
• 1 tablespoon Apple cider vinegar
• 1/2 teaspoon Ground black pepper
• 1/2 teaspoon Salt

Instructions

1. 1

   Preheat the oven to 300°F (150°C). Pat the ribs dry, season with salt and pepper, and place them bone‑side down on a rimmed baking sheet lined with foil.

2. 2

   Cover the ribs tightly with another piece of foil and bake for 75 minutes until the meat is tender but not falling off the bone.

3. 3

   While the ribs bake, melt butter in a saucepan over medium heat, add minced garlic and sauté 1 minute until fragrant.

4. 4

   Stir in soy sauce, heavy cream, low‑carb sweetener, and apple cider vinegar; bring to a gentle simmer and cook 5‑7 minutes, stirring frequently, until the glaze thickens and coats the back of a spoon.

5. 5

   Remove the ribs from the oven, discard the top foil, and brush the glaze generously over the ribs.

6. 6

   Increase oven temperature to 425°F (220°C) and return the ribs, uncovered, for 15 minutes, basting once halfway, until the glaze caramelizes and becomes sticky.

7. 7

   Let the ribs rest 5 minutes before cutting into portions and serving.