Slow Cooker Korean Short Ribs

4 lb (1.8 kg) short ribs, bone in

2 tbsp (24 g) LAKANTO* or erythritol (see page 168)

½ cup (118 ml) coconut aminos (see note)

½ cup (118 ml) dry white wine

1 tbsp (15 ml) toasted sesame oil

3 cloves garlic

1 sweet onion, peeled and cut in chunks

2 inches (5 cm) peeled ginger

1 cup (240 ml) water

Soak the ribs in a bowl of cold water for at least 1 hour.
In a food processor, mix the LAKANTO*, coconut aminos, white wine, sesame oil, garlic, onion and ginger, until a smooth puree forms.
Place the ribs in the slow cooker and cover with the sauce and the water. Cook on high for 4 hours, then uncover the slow cooker and cook for 2 more hours on low, until the meat is very tender and the sauce has thickened.
Serve hot over Easy Cauliflower Rice (page 103).

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇰🇷Korean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 8h