Sugar-Free Spicy Korean BBQ Ribs

Sugar-Free Spicy Korean BBQ Ribs

A mouthwatering, keto-friendly twist on traditional Korean BBQ ribs that doesn’t compromise on flavor.

Key Info

• Prep Time: 25 minutes
• Cook Time: 40 minutes (quick method) to 8 hours (slow cooker)
• Total Time: 1 hour 5 minutes – 8.5 hours
• Servings: 4-6
• Difficulty: Intermediate
• Diet: Sugar-free, Keto-friendly, Gluten-free (with coconut aminos)

Equipment Needed

• Dutch oven or slow cooker
• Blender/food processor
• Sharp knife
• Cutting board
• Measuring cups/spoons

Ingredients

For the Ribs

• 3 pounds pork ribs (1.4 kg), membrane removed
• 1 tablespoon salt (15g)
• 1 teaspoon black pepper (5g)

For the Sauce

• ¾ cup coconut aminos (180ml) [or low-sodium soy sauce]
• ⅓ cup allulose (80g) [or preferred sugar substitute]
• 3 tablespoons gochujang (45g)
• 2 tablespoons gochugaru (30g)
• 2 tablespoons sesame oil (30ml)
• 2 tablespoons rice vinegar (30ml)
• 6 cloves garlic, minced
• 1 tablespoon ginger powder (15g)

Garnish

• 2 green onions, finely chopped
• 1 tablespoon toasted sesame seeds

Method

1. Pat ribs dry and season generously with salt and pepper
2. For the sauce: Combine all sauce ingredients in a blender and process until smooth
3. Quick Method (Dutch Oven):
   • Heat Dutch oven over medium-high heat
   • Sear ribs on all sides until golden (3-4 minutes per side)
   • Pour sauce over ribs
   • Reduce heat to low, cover, and simmer for 40-45 minutes
4. Slow Cooker Method:
   • Place ribs in slow cooker
   • Pour sauce over ribs
   • Cook on low for 6-8 hours or high for 3-4 hours
5. Once tender, remove ribs and reduce sauce if needed
6. Garnish with green onions and sesame seeds

Crucial Tips

• Remove membrane from back of ribs for better flavor absorption
• Don’t skip the initial seasoning with salt and pepper
• Sauce should coat back of spoon when done
• Meat is done when it easily pulls away from bone

Storage & Variations

Storage

• Refrigerate up to 3 days
• Freeze up to 3 months

Scaling

• Double sauce ingredients for saucier ribs
• Halve recipe for smaller portions

Common Mistakes

• Overcooking makes ribs tough
• Under-reducing sauce makes it watery
• Skipping membrane removal affects tenderness

Variations

• Use beef short ribs
• Add Korean radish for traditional touch
• Increase gochugaru for extra heat

Remember: The key to perfect ribs is patience and watching for visual cues of doneness rather than strictly following timing.