In the heart of the bustling city, where the neon lights paint the night and the streets hum with the melody of urban life, a group of friends, diverse as the city itself, came together for an evening that promised laughter, connection, and a culinary exploration at a renowned South Korean restaurant known for its bold flavors and keto-friendly creations: the Completely Keto South Korean Short Ribs.
As they settled into the vibrant ambiance of the restaurant, a fusion of modern chic and traditional Korean décor, the anticipation was palpable. The group was known for their adventurous palates, always on the hunt for the next gastronomic delight. On this night, their attention was captured by the chef’s special, a dish that was whispered about in foodie circles and celebrated in culinary blogs: the Completely Keto South Korean Short Ribs.
The dish arrived at the table with a flourish, the aroma of the ribs weaving a spell of spices and smoke. The short ribs, perfectly tender, were a canvas for the rich, complex flavors of the dry rub—a harmonious blend of onion powder, black pepper, Pink Himalayan Salt, and Swerve Brown Sweetener, each ingredient a note in the symphony of tastes.
But it was the glaze that truly set the dish apart. The boldness of chopped ginger and crushed red pepper, the umami depth of wheat-free tamari sauce, the tang of rice vinegar, and the warmth of garlic, all brought together with a touch of Swerve Brown Sweetener and a drizzle of sesame oil, enveloped the ribs in a glossy, sumptuous coating that promised a taste of Seoul in every bite.
As the friends savored the Completely Keto South Korean Short Ribs, each bite was a celebration of friendship and the joy of sharing a meal that was as much an adventure as it was a feast. The dish was not just a meal; it was a memory in the making, a story of a night out in the city, of flavors that transcended borders, and of a group of friends who, for a moment, were transported to the vibrant heart of South Korea, all while gathered around a table in their beloved city.
Ingredients
- 2 1/2 lb short ribs
Dry Rub
- 3 Tbsp onion powder
- 3 Tbsp black pepper
- 3 Tbsp Pink Himalayan Salt
- 3 Tbsp Swerve Brown Sweetener
Glaze
- 3/4 cup chopped ginger
- 3 tsp crushed red pepper
- 1/2 cup Wheat Free Tamari Sauce
- 3 Tbsp rice vinegar
- 9 garlic cloves chopped
- 3/4 cup Swerve Brown Sweetener
- 1 1/2 Tbsp sesame oil
Instructions
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Preheat oven to 400 degrees.
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Put the ribs in a baking pan with about an inch of water. Cover and cook for 60 minutes.
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Mix all the dry rub ingredients and rub into the meat.
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Put the swerve brown sweetener, garlic and ginger in a saucepan. Cook it on low flame until the brown swerve fully melts and begins to simmer.
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Add in the rest of the ingredients for the glaze and cook for about 3 more minutes or until sauce thickens.
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Heat up a grill pan or grill. Grill the ribs for about 2 minutes each side. Brush the ribs with the glaze as they cook.
Recipe Notes
