Keto Korean BBQ Inspired Ribs
1.3g
Net Carbs
24.3g
Protein
31.1g
Fat
0.2g
Fiber
384
Calories
Cooking tip: Slightly tangy, slightly spicy, and perfectly tender, these ribs get the low slow treatment in the oven for a simple cooking method that can be translated to a smoker if you have one. If you are unsure about removing the membrane from the ribs, try watching a couple video tutorials. Then get ready for your mouth to water as delicious aroma fills the space while the ribs cook!
Ingredients:
- 4 pounds Saint Louis style pork ribs
- 2 teaspoons gochugaru, divided
- 1 teaspoon ground ginger, divided
- 1 teaspoon garlic powder, divided
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/3 cup unsweetened ketchup
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon tamari soy sauce
- 1 teaspoon toasted sesame oil
Directions:
- Heat oven to 300°F. Line a rimmed baking sheet with foil.
- If needed, remove the tough membrane from the bone side of the ribs. Pat ribs dry with a paper towel.
- In a small bowl, combine 1 teaspoon gochugaru (Korean red chili powder), 1/2 teaspoon ground ginger, 1/2 teaspoon garlic powder, salt and pepper. Rub into both sides of ribs. Cut into two even sections and place bone side down on the prepared baking sheet. Cook for 1 hour.
- Remove from oven, reduce oven temperature to 275°F, baste with drippings and cook another hour.
- Remove from oven, baste with drippings and rotate baking sheet. Cook another hour.
- In a small bowl, whisk together unsweetened ketchup, rice vinegar, tamari, sesame oil, remaining teaspoon gochugaru, 1/2 teaspoon ground ginger, and 1/2 teaspoon garlic powder until evenly combined.
- Remove ribs from the oven, evenly coat with sauce from previous step, and cook for a final 30 minutes until internal temperature is at least 145°F. You can finish these ribs under the broiler or on the gill to get a char. Cut between bones and serve. One rib is one serving.
