Spicy Korean‑Inspired Teriyaki Ribs with Kimchi‑Infused Slaw

Ingredients

• 1.5 lb Pork spare ribs
• 1/4 cup Soy sauce (gluten-free if needed)
• 2 tablespoons Gochujang (Korean chili paste)
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 1 tablespoon Apple cider vinegar
• 1 tablespoon Erythritol (or other low-carb sweetener)
• 2 tablespoons Olive oil
• 1 cup Kimchi, chopped
• 2 cups Cabbage, finely shredded
• 2 tablespoons Green onion, sliced(optional)
• 1 teaspoon Red pepper flakes(optional)
• to taste Salt(optional)
• to taste Black pepper(optional)

Instructions

1. 1

   Preheat the oven to 300°F (150°C). In a bowl, whisk together soy sauce, gochujang, minced garlic, grated ginger, apple cider vinegar, erythritol, and 1 tablespoon olive oil to create the teriyaki glaze.

2. 2

   Pat the spare ribs dry, season lightly with salt and black pepper, then coat them with half of the glaze, reserving the rest for later. Let the ribs sit for 10 minutes while you prepare the slaw.

3. 3

   In a large mixing bowl, combine the shredded cabbage, chopped kimchi, sliced green onion (if using), and red pepper flakes. Drizzle with the remaining 1 tablespoon olive oil and toss gently; set aside.

4. 4

   Place the glazed ribs on a rack in a roasting pan, cover tightly with foil, and bake for 2 hours. After 2 hours, remove the foil, brush the ribs with the remaining glaze, and continue baking uncovered for an additional 20 minutes, or until the meat is tender and the glaze is caramelized.

5. 5

   While the ribs finish cooking, let the kimchi slaw sit at room temperature for 5–10 minutes to allow flavors to meld.

6. 6

   Remove the ribs from the oven, let rest for 5 minutes, then slice between the bones. Serve the ribs alongside the kimchi‑infused slaw.