Easy Korean Short Ribs and No more Ibuprofen
Prep time
Cook time
Total time
NOTE: Most rice vinegars have sugar added to them, please read labels. STAR Rice Vinegar brand has no sugar.
Recipe type: Main
Cuisine: Asian
Serves: 8
  • ½ c. coconut aminos OR organic Tamari (soy) sauce
  • ⅓ c. Swerve, Confectioners
  • (or equivalent)
  • ¼ c. rice vinegar
  • 2 cloves garlic, peeled and smashed
  • 1 TBS grated fresh ginger
  • ½ tsp crushed red pepper
  • 8 (4 lbs) grass fed beef short ribs
  • 1 green cabbage, quartered
  • ½ tsp guar gum (thickener)
  • 1 TBS sesame oil
  • 4 scallions, thinly sliced
  1. In a 4- to 6-quart slow cooker, combine the coconut aminos/Tamari sauce, natural sweetener, vinegar, garlic, ginger, and red pepper. Add the short ribs, arranging in a single layer. Lay the cabbage on top.
  2. Cook, covered, on low for 7 to 8 hours until the meat is tender and easily pulls away from the bone.
  3. Transfer the cabbage and short ribs to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard, but keep the cooking liquid in the slow cooker. Turn the slow cooker to high.
  4. In a small bowl, whisk together the guar gum with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and cabbage and sprinkle with the scallions.
Traditional Ribs = 631 calories, 14g fat, 21g protein, 31g carbs, 2.5g fiber
"Healthified" Ribs = 609 calories, 56g fat, 21g protein, 1.4g carbs, 0g fiber (83% fat, 14% protein, 1% carbs)
Recipe by Maria Mind Body Health at https://mariamindbodyhealth.com/korean-short-ribs/