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Keto Korean Style Ribs
{THM:S, Low Carb, Ketogenic, Sugar Free}

Although Koreans are most known for their use of short ribs, I decided to take some of the work out of them and create Keto Korean Style Ribs that are boneless, sugar free, and just as stick-delicious as their sugary counterparts.

Tired of typical dry-rubbed and barbecue ribs {although there are delicious keto versions of those} I set out o make Keto Korean style ribs one day – in all of their sticky glory.

I guess I was just craving flavor, but luckily this recipe worked really well the first time!

Traditionally, these ribs will use Soy Sauce, and sugar or honey, but a couple of easy swaps make this recipe much more gut and keto friendly.

Soy Sauce = Coconut Aminos

Sugar/Honey = Allulose

Ingredients for Keto Korean Style Ribs

Boneless Pork Ribs

Coconut Aminos
Sesame Oil
Rice Vinegar
Celtic Sea Salt
Black Pepper
Chili Flakes
Red Chili Paste
Allulose
Water
Minced Garlic
Ginger Powder
Minced green onions, optional for garnish
White sesame seeds, optional for garnish

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Yield: 8 servings

Keto Korean Style Ribs

Name: Keto Korean Style Ribs
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8
Ingredients: 3 pounds Boneless Pork Ribs; 3/4 cup Coconut Aminos; 2 Tbsp. Sesame Oil; 2 tsp. Rice Vinegar; 1/2 tsp. Celtic Sea Salt; 1/2 tsp. Black Pepper; 1 Tbsp. Chili Flakes; 3-4 Tbsp. Red Chili Paste; 1/4 cup Allulose; 2 Tbsp. Water; 1 Tbsp. minced Garlic; 1/2 tsp. Ginger Powder; Minced green onions, optional for garnish; White sesame seeds, optional for garnish

Prep Time 20 minutes

Cook Time 3 hours

Total Time 3 hours 20 minutes

Ingredients

3 pounds Boneless Pork Ribs
3/4 cup Coconut Aminos
2 Tbsp. Sesame Oil
2 tsp. Rice Vinegar
1/2 tsp. Celtic Sea Salt
1/2 tsp. Black Pepper
1 Tbsp. Chili Flakes
3-4 Tbsp. Red Chili Paste
1/4 cup Allulose
2 Tbsp. Water
1 Tbsp. minced Garlic
1/2 tsp. Ginger Powder
Minced green onions, optional for garnish
White sesame seeds, optional for garnish

Instructions

Preheat oven to 350. Line a baking sheet with foil and set aside.

In a large bow, whisk together the coconut aminos, sesame oil, rice vinegar, sea salt, pepper, chili flakes, chili paste, allulose, water, garlic and ginger.

Place the ribs in the bowl, ensuring they are covered with the sauce, and let sit for 10-20 minutes.

Remove the ribs from the bowl, and place on the baking sheet and cover with another sheet of foil. Bake jn the preheated oven for 2 hours.

While the ribs bake, place the sauce in the medium saucepan and heat over medium heat, simmering slightly, stirring constantly, until it forms a sticky sauce.

Remove from the oven, discard the top sheet of foil, and drain the liquid from the pan. Brush the tops of the ribs generously with the thickened sauce, and place back in the oven, uncovered, for 30 minutes. Serve with garnishes of green onion and sesame seeds, if desired.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 771Total Fat: 58gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 179mgSodium: 2045mgCarbohydrates: 2gNet Carbohydrates: 1gFiber: 1gSugar: 19gProtein: 37g

xoxo,
Gretchen

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Keto Korean Style Ribs