Teriyaki‑Braised Spare Ribs with Charred Brussels Sprouts

Ingredients

• 1.5 pounds Pork spare ribs
• 1/4 cup Soy sauce (low-sodium)
• 2 tablespoons Fresh ginger, grated
• 3 cloves Garlic cloves, minced
• 1 cup Beef broth
• 12 ounces Brussels sprouts, halved
• 2 tablespoons Olive oil
• 1 tablespoon Lime juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1

   Preheat the oven to 300°F (150°C). Pat the spare ribs dry and season with salt and black pepper.

2. 2

   In a large oven‑safe pot or Dutch oven, whisk together soy sauce, ginger, garlic, and beef broth; add the ribs and bring to a simmer over medium heat.

3. 3

   Cover the pot tightly and transfer to the oven; braise for 2 hours, turning the ribs once halfway through, until the meat is tender.

4. 4

   While the ribs braise, heat 1 tablespoon of olive oil in a skillet over medium‑high heat. Add the halved Brussels sprouts, cut side down, and sear until deeply browned, about 5 minutes; add the remaining olive oil and continue cooking, stirring occasionally, until the sprouts are tender‑crisp, about 8 more minutes.

5. 5

   Remove the ribs from the oven; increase oven temperature to 425°F (220°C). Brush the ribs with any remaining braising liquid and place on a baking sheet. Roast for 10‑12 minutes, until the surface caramelizes.

6. 6

   Transfer the ribs to a serving platter, drizzle with lime juice, and serve alongside the charred Brussels sprouts.