Teriyaki Spare Ribs with Spiced Pumpkin Purée

Ingredients

• 1.5 kg Pork spare ribs
• 300 g Pumpkin, peeled and cubed
• 60 ml Soy sauce (gluten‑free if needed)
• 30 ml Apple cider vinegar
• 20 g Erythritol
• 3 Garlic cloves, minced
• 1 tbsp Fresh ginger, grated
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 2 tbsp Olive oil
• ½ tsp Salt
• ¼ tsp Black pepper

Instructions

1. 1

   Preheat the oven to 150 °C (300 °F). Pat the ribs dry, season with salt and pepper, and place them on a large baking tray.

2. 2

   In a saucepan, combine soy sauce, apple cider vinegar, erythritol, minced garlic, and grated ginger. Bring to a gentle simmer, then reduce heat and let the mixture thicken for about 10 minutes, stirring occasionally.

3. 3

   Brush the ribs generously with half of the teriyaki reduction, cover the tray tightly with foil, and roast for 90 minutes, turning once and basting with more reduction halfway through.

4. 4

   While the ribs roast, steam the pumpkin cubes until tender (about 15 minutes). Transfer the pumpkin to a food processor, add cumin, coriander, olive oil, and a pinch of salt, then blend until smooth.

5. 5

   Remove the foil from the ribs, brush with the remaining teriyaki reduction, and increase oven temperature to 220 °C (425 °F). Roast uncovered for an additional 20 minutes, or until the glaze is glossy and the meat is caramelized.

6. 6

   Let the ribs rest for 5 minutes, then slice between the bones. Plate each serving with a spoonful of spiced pumpkin purée and drizzle any remaining glaze over the top.