Korean Spareribs with Chili‑Infused Black Bean Paste

Ingredients

• 1.5 lb Pork spareribs
• 2 tbsp Fermented black bean paste
• 1 tbsp Korean chili flakes (gochugaru)
• 3 cloves Garlic, minced
• 1 tsp Fresh ginger, grated
• 2 tbsp Low-sodium soy sauce
• 1 tsp Erythritol (or other zero-calorie sweetener)
• 1 cup Water
• 2 stalks Green onion, sliced for garnish(optional)

Instructions

1. 1

   Trim excess fat from the spareribs and cut them into individual pieces; pat dry.

2. 2

   In a bowl, combine the black bean paste, gochugaru, minced garlic, grated ginger, soy sauce, and erythritol to form a thick rub.

3. 3

   Rub the spice mixture all over the rib pieces, ensuring each piece is well coated. Let sit for 5 minutes while you preheat the oven to 300°F (150°C).

4. 4

   Place the ribs in a single layer in a large oven‑safe pot or Dutch oven, add the water, and cover tightly with a lid or foil.

5. 5

   Slow‑cook in the preheated oven for 2 hours and 45 minutes, or until the meat is tender and falling off the bone.

6. 6

   Remove the cover, increase oven temperature to 425°F (220°C), and roast for an additional 10‑12 minutes to caramelize the glaze.

7. 7

   Transfer the ribs to a serving platter, sprinkle with sliced green onion if using, and serve hot.