Mexican Chipotle‑Teriyaki Ribs

Ingredients

• 1.2 kg Pork baby back ribs
• 1/2 cup Soy sauce (gluten-free if needed)
• 2 tablespoons Chipotle peppers in adobo sauce
• 2 tablespoons Erythritol (low‑carb sweetener)
• 3 cloves Fresh garlic, minced
• 1 tablespoon Fresh ginger, grated
• 2 tablespoons Olive oil
• 2 tablespoons Lime juice
• 2 tablespoons Fresh cilantro, chopped (for garnish)(optional)

Instructions

1. 1

   Combine soy sauce, chipotle peppers, erythritol, garlic, ginger, olive oil, and lime juice in a bowl; whisk until the sweetener dissolves.

2. 2

   Place the pork ribs in a large resealable bag or shallow dish, pour the marinade over them, and toss to coat. Marinate at room temperature for 30 minutes, then transfer to the refrigerator for an additional 10 minutes (total prep time ~40 minutes).

3. 3

   Preheat a slow cooker to low or set a stovetop pot over low heat. Add the marinated ribs and any remaining sauce, cover, and cook for 80 minutes, turning once halfway through.

4. 4

   After slow cooking, preheat a grill or broiler to high. Transfer the ribs to a hot grill pan, brush with any leftover sauce, and char for 2–3 minutes per side until a smoky crust forms.

5. 5

   Remove ribs, let rest 5 minutes, then slice between the bones. Garnish with chopped cilantro if desired and serve.