Smoky Teriyaki Ribs with Zucchini‑Noodle Stir‑Fry

Ingredients

• 1.5 pounds Pork baby back ribs
• 3 medium Zucchini
• 1/4 cup Soy sauce (gluten‑free if needed)
• 2 tablespoons Apple cider vinegar
• 2 tablespoons Olive oil
• 3 large Garlic cloves
• 1 teaspoon Smoked paprika
• 1/2 teaspoon Ground ginger
• 1 tablespoon Erythritol (or other low‑carb sweetener)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1

   Preheat the oven to 300°F (150°C). Pat the ribs dry, season with salt, black pepper, smoked paprika, and ground ginger, then place them bone‑side down in a large baking dish.

2. 2

   Combine soy sauce, apple cider vinegar, minced garlic, olive oil, and erythritol in a bowl; whisk until the sweetener dissolves, then pour over the ribs, coating them well.

3. 3

   Cover the dish tightly with foil and roast for 2 hours, until the meat is tender and begins to pull away from the bone.

4. 4

   While the ribs roast, spiralize the zucchini into noodles using a spiralizer or julienne peeler; set aside.

5. 5

   When the ribs are done, remove the foil, increase oven temperature to 425°F (220°C), and brush the ribs with any remaining glaze; roast uncovered for an additional 10‑12 minutes to caramelize the glaze.

6. 6

   Meanwhile, heat a large skillet over medium‑high heat, add a splash of olive oil, and quickly stir‑fry the zucchini noodles for 2‑3 minutes until just tender but still crisp; season with a pinch of salt and pepper.

7. 7

   Slice the ribs into individual portions, serve each serving with a generous portion of zucchini‑noodle stir‑fry, and drizzle any remaining pan glaze over the top.