Korean Braised Spareribs in Soy‑Ginger Reduction

Ingredients

• 1.2 kg Pork spareribs, bone-in
• 120 ml Low-sodium soy sauce
• 2 tablespoons Fresh ginger, minced
• 4 units Garlic cloves, minced
• 250 ml Beef or chicken stock
• 1 tablespoon Sugar substitute (erythritol)
• 3 stalks Green onions, sliced
• 1 teaspoon Black pepper, freshly ground
• 2 tablespoons Olive oil

Instructions

1. 1

   1. Pat the spareribs dry, then season with black pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the ribs on all sides until browned, about 8 minutes total. Remove and set aside.

2. 2

   2. Reduce the heat to medium, add the minced garlic and ginger to the pot and sauté for 1 minute until fragrant. Deglaze with the low‑sodium soy sauce and beef stock, stirring to dissolve any browned bits.

3. 3

   3. Return the ribs to the pot, add the erythritol, and bring the mixture to a gentle boil. Cover and simmer on low heat for 2 hours, turning the ribs halfway through, until the meat is tender.

4. 4

   4. Uncover the pot and increase the heat to medium-high. Reduce the braising liquid for 10‑12 minutes, stirring occasionally, until it thickens into a glossy sauce.

5. 5

   5. Transfer the ribs to a serving platter, drizzle with the reduced sauce, and garnish with sliced green onions. Serve hot.