Spare Ribs Teriyaki with Garlic‑Infused Shirataki Noodles

Ingredients

• 900 g Pork spare ribs
• 6 tablespoons Low-sodium soy sauce
• 4 Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 2 tablespoons Mirin (sweet rice wine)
• 1 tablespoon Rice vinegar
• 1 teaspoon Erythritol or other zero‑calorie sweetener
• 3 packages (200 g each) Shirataki noodles (kelp flavored)
• 3 stalks Green scallions, sliced
• 1 tablespoon Olive oil
• to taste Black pepper(optional)

Instructions

1. 1

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

2. 2

   In a bowl combine soy sauce, minced garlic, grated ginger, mirin, rice vinegar, and erythritol; stir until the sweetener dissolves.

3. 3

   Pour half of the sauce over the ribs, cover the dish with foil, and bake for 90 minutes, turning once and basting with the remaining sauce halfway through.

4. 4

   While the ribs are baking, rinse the shirataki noodles under cold water, drain, and gently pat dry. Heat olive oil in a skillet over medium heat, add the noodles, and sauté for 3‑4 minutes until they begin to brown slightly.

5. 5

   Add the sliced scallions to the skillet and toss with the noodles for another minute; season lightly with black pepper if desired.

6. 6

   When the ribs are tender, remove the foil and increase oven temperature to 220 °C (425 °F). Roast uncovered for an additional 15 minutes to caramelize the glaze.

7. 7

   Let the ribs rest 5 minutes, then slice between the bones. Serve the sliced ribs over the sautéed shirataki noodles, drizzling any pan juices over the top.