Low‑Carb Char Siu Pork Ribs with Pickled Cabbage Slaw

Ingredients

• 1.5 pounds Pork baby back ribs
• 1/4 cup Low‑sodium soy sauce
• 2 teaspoons Chinese five‑spice powder
• 3 Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 tablespoon Erythritol (or other zero‑calorie sweetener)
• 2 tablespoons Apple cider vinegar
• 1 tablespoon Olive oil
• 2 cups Green cabbage, shredded
• 1 cup Red cabbage, shredded
• 1 tablespoon Rice vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1

   1. In a large bowl combine soy sauce, five‑spice powder, minced garlic, grated ginger, erythritol, apple cider vinegar, and olive oil; whisk to form the char siu marinade.

2. 2

   2. Pat the pork ribs dry, then rub them with a little salt and pepper. Place the ribs in a slow‑cooker or deep baking dish and pour the char siu marinade over them, ensuring they are well coated. Add enough water to come halfway up the ribs, cover, and cook on low for 90 minutes until tender.

3. 3

   3. While the ribs are cooking, prepare the slaw: in a separate bowl mix shredded green and red cabbage, rice vinegar, Dijon mustard, a pinch of salt, and black pepper. Toss well and set aside to marinate while the ribs finish cooking.

4. 4

   4. Preheat the broiler. Remove the ribs from the cooker, discard excess liquid, and place the ribs on a baking sheet lined with foil. Brush the ribs with any remaining char siu sauce, then broil for 3‑5 minutes, turning once, until the surface caramelizes and becomes slightly charred.

5. 5

   5. Let the ribs rest for 5 minutes, then cut between the bones into individual portions. Serve each serving with a generous helping of the tangy cabbage slaw.