Korean BBQ Ribs

These Korean BBQ ribs are succulent and packed with flavor, featuring a sugar-free marinade that makes them perfect for a keto diet. The combination of savory and slightly sweet flavors will tantalize your taste buds and satisfy your cravings.

Ingredients

• Pork ribs - 1 kg
• Soy sauce (tamari for gluten-free) - 60 ml
• Rice vinegar - 30 ml
• Sesame oil - 15 ml
• Garlic cloves, minced - 4
• Ginger, grated - 1 tablespoon
• Erythritol or other keto-friendly sweetener - 2 tablespoons
• Black pepper - 1 teaspoon
• Green onions, chopped - 2 for garnish
• Sesame seeds - 1 tablespoon for garnish

Steps

1. Preheat your oven to 150°C (300°F).
2. In a bowl, mix together soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, erythritol, and black pepper to create the marinade.
3. Place the pork ribs in a large resealable plastic bag or a shallow dish and pour the marinade over them, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
4. Remove the ribs from the marinade and place them on a baking tray lined with aluminum foil, reserving the marinade for later.
5. Cover the ribs with another piece of foil and bake in the preheated oven for 2 hours.
6. After 2 hours, remove the foil and baste the ribs with the reserved marinade. Increase the oven temperature to 200°C (400°F) and bake for an additional 20-30 minutes, or until the ribs are caramelized and cooked through.
7. Remove from the oven and let rest for 5 minutes before slicing.
8. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 600
• Protein: 40 g
• Carbs: 5 g
• Fiber: 0 g
• Sugar: 1 g
• Sodium: 1100 mg
• Cholesterol: 120 mg
• Total Fat: 45 g
• Saturated Fat: 15 g
• Unsaturated Fat: 25 g
• Water: 0.5 L

Health Benefits

• High in protein which supports muscle repair and growth.
• Low in carbohydrates, making it suitable for a ketogenic diet.

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