Seattle Teriyaki Ribs with Avocado‑Miso Butter

Ingredients

• 2.5 lb Pork baby back ribs
• 1/4 cup Soy sauce (gluten-free)
• 2 tbsp Apple cider vinegar
• 2 tbsp Erythritol
• 3 cloves Garlic, minced
• 1 tbsp Fresh ginger, grated
• 1 Avocado
• 1 tbsp White miso paste
• 3 tbsp Unsalted butter
• 8 oz Bok choy, sliced
• 1 tbsp Olive oil
• 1/2 tsp Black pepper
• 1/2 tsp Sea salt

Instructions

1. 1

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

2. 2

   In a bowl, whisk together soy sauce, apple cider vinegar, erythritol, minced garlic, and grated ginger; pour over the ribs, cover tightly with foil, and bake for 2 hours.

3. 3

   After 2 hours, remove the foil, increase oven temperature to 425°F (220°C), and roast the ribs for an additional 15‑20 minutes, basting with the pan juices until a caramelized glaze forms.

4. 4

   While the ribs finish, melt butter in a skillet over medium heat, add the avocado flesh (mashed) and white miso paste, stirring until smooth; set aside as avocado‑miso butter.

5. 5

   In another skillet, heat olive oil over medium-high heat, add sliced bok choy, season with a pinch of salt, and sauté 5‑7 minutes until tender‑crisp.

6. 6

   Serve each rib portion drizzled with avocado‑miso butter alongside the sautéed bok choy.