Harlan Kilstein's Completely Keto South Korean Short Ribs
- 2 1/2 lb short ribs
- 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
Preheat oven to 400 degrees.
Put the ribs in a baking pan with about an inch of water. Cover and cook for 60 minutes.
Mix all the dry rub ingredients and rub into the meat.
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.
Add in the rest of the ingredients for the glaze and cook for about 3 more minutes or until sauce thickens.
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.