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
