Japanese Classic Teriyaki Spare Ribs

Ingredients

• 1.2 kg Pork spare ribs
• 1/4 cup Soy sauce (low-sodium)
• 2 tablespoons Fresh ginger, grated
• 3 cloves Garlic, minced
• 2 tablespoons Erythritol (or other low-carb sweetener)
• 1 tablespoon Apple cider vinegar
• 1 tablespoon Olive oil
• 1/2 teaspoon Black pepper
• 2 tablespoons Green onions, sliced (for garnish)(optional)

Instructions

1. 1

   Preheat the oven to 150°C (300°F). Pat the pork spare ribs dry and season with black pepper.

2. 2

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

3. 3

   Place the ribs on a rimmed baking sheet, brush generously with half of the glaze, and cover tightly with foil. Roast for 75 minutes, turning once and basting with more glaze halfway through.

4. 4

   Remove the foil and increase oven temperature to 220°C (425°F). Brush the ribs with the remaining glaze and broil for 5‑7 minutes, watching closely until the surface caramelizes and becomes glossy.

5. 5

   Let the ribs rest for 5 minutes, then slice between the bones. Garnish with sliced green onions if desired and serve.