KETO KOREAN STYLE RIBS

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 – GREAT TASTING SOY SAUCE ALTERNATIVE – a delicious seasoning alternative that you can use exactly like soy sauce in salad dressing, marinades, sautés or to sprinkle on sushi. It is made with coconut tree sap and not coconuts, so it does not have a coconutty flavor * available at Target & Amazon Sesame Oil Rice Vinegar Celtic Sea Salt Black Pepper Chili Flakes Red Chili Paste Allulose – MonkZero available on Amazon Water Minced Garlic 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 bowl 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 in 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.