Thai Basil‑Teriyaki Ribs

Ingredients

• 1.2 kg Pork spare ribs
• 1/2 cup Thai basil leaves
• 1/4 cup Soy sauce (low-sodium)
• 2 tablespoons Erythritol
• 3 Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 tablespoon Olive oil
• 1/2 teaspoon Black pepper

Instructions

1. 1

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

2. 2

   In a saucepan, combine soy sauce, erythritol, minced garlic, grated ginger, and half of the basil leaves; simmer 5‑7 minutes until the sweetener dissolves and the mixture reduces to a syrupy consistency.

3. 3

   Brush the ribs generously with the teriyaki reduction, place them on a rack over a baking sheet, and cover loosely with foil. Roast for 70 minutes, basting with more reduction halfway through.

4. 4

   Remove the foil and increase oven temperature to 220°C (425°F). Roast an additional 10‑15 minutes, or until the glaze caramelizes and the ribs are crisp on the edges.

5. 5

   While the ribs finish, heat olive oil in a skillet over high heat, add the remaining basil leaves, and quickly sauté for 30 seconds to release aroma; toss the cooked ribs in the pan for 1 minute to finish with a fragrant basil crisp.

6. 6

   Let the ribs rest 5 minutes before cutting into portions; serve hot.