Traditional Cantonese Char Siu Pork Ribs

Ingredients

• 1.5 kg Pork spare ribs
• 1/4 cup Soy sauce (low-sodium)
• 2 tablespoons Hoisin sauce
• 2 tablespoons Fresh ginger, grated
• 3 cloves Garlic, minced
• 1 tablespoon Rice vinegar
• 1 tablespoon Erythritol (or other low-carb sweetener)
• 1 tablespoon Olive oil
• 1/2 teaspoon Ground black pepper

Instructions

1. 1

   1. Preheat the oven to 150°C (300°F). Pat the ribs dry and place them on a large baking sheet lined with foil.

2. 2

   2. In a bowl, whisk together soy sauce, hoisin sauce, grated ginger, minced garlic, rice vinegar, erythritol, olive oil, and black pepper to form the glaze.

3. 3

   3. Brush the ribs generously with half of the glaze, cover loosely with foil, and roast for 2 hours, turning once halfway through.

4. 4

   4. Remove the foil, brush the ribs with the remaining glaze, and increase the oven temperature to 200°C (400°F). Roast an additional 20‑30 minutes, basting every 10 minutes, until the surface caramelizes and becomes glossy.

5. 5

   5. Let the ribs rest for 10 minutes before cutting between the bones. Serve hot.