Seattle‑Style Teriyaki Spare Ribs with Roasted Daikon

Ingredients

• 1.5 lb Pork spare ribs
• 1 medium Daikon radish
• 1/4 cup Soy sauce (gluten‑free if needed)
• 2 tbsp Fresh ginger, grated
• 3 cloves Garlic cloves, minced
• 2 tbsp Erythritol
• 1 tbsp Apple cider vinegar
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1

   Preheat the oven to 300°F (150°C). Pat the spare ribs dry, season with salt and black pepper, and place them in a large roasting pan.

2. 2

   In a saucepan over medium heat, combine soy sauce, grated ginger, minced garlic, erythritol, and apple cider vinegar. Stir until the erythritol dissolves and the mixture thickens slightly, about 5 minutes; set aside as the teriyaki glaze.

3. 3

   Cover the ribs with foil and roast for 2 hours, basting with half of the glaze every 45 minutes.

4. 4

   While the ribs roast, peel the daikon and cut it into 1/2‑inch thick half‑moon slices. Toss the slices with 1 tbsp olive oil, a pinch of salt, and black pepper, and spread on a baking sheet.

5. 5

   After the ribs have roasted 2 hours, remove the foil, brush the remaining glaze over the ribs, and increase oven temperature to 425°F (220°C). Roast uncovered for an additional 15‑20 minutes until the glaze caramelizes and the ribs are tender.

6. 6

   At the same time, place the seasoned daikon slices in the oven and roast for 20‑25 minutes, turning once, until golden and caramelized.

7. 7

   Remove ribs and daikon from the oven. Let the ribs rest 5 minutes, then slice between the bones. Serve the ribs over the roasted daikon, drizzling any pan juices over the top.