Low‑Carb Teriyaki Ribs with Pickled Cucumber Ribbon Salad

Ingredients

• 1.2 kg Spare ribs (bone‑in, trimmed)
• 120 ml Soy sauce (low‑sodium)
• 2 tablespoons Fresh ginger, minced
• 3 cloves Garlic cloves, minced
• 2 tablespoons Erythritol (or other low‑carb sweetener)
• 30 ml Apple cider vinegar
• 250 ml Chicken broth (unsalted)
• 1 large Cucumber, thinly sliced into ribbons
• 15 ml Rice vinegar
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Season the spare ribs generously with salt and pepper. In a large skillet over medium‑high heat, sear the ribs on all sides until browned, about 5 minutes total; transfer to a slow‑cooker.

2. 2

   In a bowl whisk together soy sauce, ginger, garlic, erythritol, apple cider vinegar, and chicken broth. Pour the mixture over the ribs, cover, and cook on low for 2½ hours until the meat is tender and falling off the bone.

3. 3

   While the ribs are cooking, prepare the pickled cucumber ribbons: place the cucumber ribbons in a bowl, add rice vinegar, a pinch of salt, and a dash of erythritol; toss and let sit for at least 30 minutes to develop flavor.

4. 4

   When the ribs are done, remove them and skim excess fat from the cooking liquid. Return the liquid to a saucepan and simmer over medium heat, reducing until slightly thickened (about 10 minutes). Brush the reduced sauce over the ribs and keep warm.

5. 5

   Serve the ribs sliced, drizzled with the reduced teriyaki sauce, alongside the pickled cucumber ribbon salad.