Kristie's Keto Korean Short Ribs

Jacqui

2.5 lb. boneless pork country ribs, cut into strips

½ cup coconut aminos*

⅓ cup rice vinegar

⅓ cup olive oil

2 tablespoons Sukrin gold

1 tablespoon Chinese 5 spice seasoning

Make the marinade by mixing aminos, rice vinegar, olive oil, sweetener, and 5-spice seasoning

in a gallon-sized freezer bag.

Add the pork to the marinade.

Refrigerate and let marinate for at least 1 hour and preferably overnight.

After marinating, add the meat and marinade to the Instant Pot.

Cook on high pressure for 15 minutes with natural release.

Where are my potheads???

No, my INSTANT pot, heads!!

Here's Kristin's Korean Short Rib recipe with the quantities.

I also think this recipe could be good with chicken legs or chicken wings (although I would bake them). lol!

Here's the recipe as I've written it. You can't have the recipe unless you promise to try it and let me know what you think. ;-) Special notes: If you use tamari or soy sauce instead of coconut aminos, use only ⅓ cup. It will be salty. When you buy rice vinegar, look for no sugar in the ingredients.

Korean Short Ribs

2.5 lb. boneless pork country ribs, cut into strips

½ cup coconut aminos*

⅓ cup rice vinegar

⅓ cup olive oil

2 tablespoons Sukrin gold

1 tablespoon Chinese 5 spice seasoning

Make the marinade by mixing aminos, rice vinegar, olive oil, sweetener, and 5-spice seasoning in a gallon-sized freezer bag. Add the pork to the marinade. Refrigerate and let ,arinate for at least 1 hour and preferably overnight. After marinating, add the meat and marinade to the Instant Pot. Cook on high pressure for 15 minutes with natural release.

Oven method: Remove the pork from the marinade and bake at 325 F for 1 hour and 20 minutes or until the pork is tender.

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