Spicy Korean Charred Spareribs with Gochujang Glaze

Ingredients

• 1.5 lb Pork spareribs
• 2 tbsp Gochujang (Korean chili paste, low-sugar)
• 1 tbsp Fresh ginger, minced
• 3 Garlic cloves, minced
• 1 tbsp Rice vinegar
• 1 tbsp Erythritol (or other low-carb sweetener)
• 1 tbsp Olive oil
• 2 tbsp Soy sauce (gluten-free if needed)
• 1/2 tsp Black pepper
• 1/2 tsp Salt

Instructions

1. 1

   Preheat the oven to 275°F (135°C). Place the pork spareribs on a rimmed baking sheet, season with salt and black pepper, and cover tightly with foil.

2. 2

   Roast the ribs for 2 hours and 30 minutes, until the meat is tender but not falling off the bone.

3. 3

   While the ribs roast, prepare the glaze: combine gochujang, minced ginger, minced garlic, rice vinegar, erythritol, soy sauce, and olive oil in a small saucepan; simmer over low heat for 5 minutes, stirring until slightly thickened.

4. 4

   Remove the ribs from the oven, discard the foil, and brush the glaze generously over all sides of the ribs.

5. 5

   Preheat a grill or grill pan to high heat. Grill the glazed ribs for 2–3 minutes per side, just enough to char and caramelize the glaze, then let rest 5 minutes before cutting.