Teriyaki‑Glazed Spare Ribs with Roasted Eggplant & Fennel

Ingredients

• 1.5 lb Pork spare ribs
• 1 medium Eggplant
• 1 large Fennel bulb
• 1/4 cup Soy sauce (gluten‑free if needed)
• 2 tbsp Apple cider vinegar
• 2 tbsp Erythritol
• 3 minced Garlic cloves
• 1 tbsp Fresh ginger
• 2 tbsp Olive oil
• 1 tsp Black pepper
• 1/2 tsp Salt

Instructions

1. 1

   Preheat the oven to 300°F (150°C). In a small saucepan combine soy sauce, apple cider vinegar, erythritol, minced garlic, and ginger; simmer 5 minutes until slightly thickened, then set aside.

2. 2

   Season the spare ribs with salt and black pepper, then brush both sides with 1 tbsp of the teriyaki glaze. Place ribs on a rimmed baking sheet, cover tightly with foil, and roast for 2 hours, turning once and basting with more glaze halfway through.

3. 3

   While the ribs roast, cut the eggplant into 1‑inch cubes and slice the fennel bulb thinly. Toss the vegetables with the remaining 1 tbsp olive oil, a pinch of salt, and pepper; spread on a separate baking sheet and roast at 400°F (200°C) for 30‑35 minutes, stirring halfway, until caramelized and tender.

4. 4

   After the ribs have cooked 2 hours, remove the foil, increase oven temperature to 400°F (200°C), and roast the ribs uncovered for an additional 15‑20 minutes, brushing with the remaining glaze to develop a glossy finish.

5. 5

   Let the ribs rest 10 minutes before cutting into portions. Serve the teriyaki‑glazed ribs alongside the roasted eggplant and fennel. Garnish with a sprinkle of sliced green onion if desired.