These Low Carb Korean BBQ Short Ribs are made with an easy marinade and then simply grilled on the barbecue. Full of flavour and the sweet low carb marinade makes these beef short ribs super tender.
Marinated with a can of Coke Zero and brown erythritol these ribs turn out sweet, succulent and savoury with the combination of onion, garlic and sesame. Marinating without added sugars make these ideal for a low carb or diabetic friendly diet.
🥘 Ingredient notes
WIth the ingredients of coke zero, brown serve, sesame, onion and garlic, the ribs turned out amazing on the grill.
- Coke zero: the coke helps tenderize the ribs while giving it that caramel colour and flavour.
- Brown erythritol: same as the coke it boosts flavour and adds to the browning.
- Sesame Oil: for that rich, nutty and toasted flavour it adds to the meat.
- Onion and Garlic: perfect way to add pizzazz to the meat while giving it a nutty and sweet flavour.
- Soy Sauce: Soy penetrates the meat more than salt can and gives it that umami and slightly sweet flavour.
👨🏻🍳 Steps by step instructions
How to make Low Carb Korean BBQ Short Ribs
STEP 1: Wash ribs and place in a ziploc bag with the remaining ingredients and make sure ribs are all covered.
STEP 2: Place in fridge for up to 24 hours.
STEP 3: After 24 hours remove from fridge and drain. Grill on the bbq for about 5 minutes on each side.
STEP 4: remove from grill and garnish with a sprinkle of sesame seeds and green onion
STEP 5: serve on a bed of cauliflower rice
Oven Method
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare for Baking:
- Remove the ribs from the marinade and drain any excess liquid.
- Place the ribs on a baking sheet lined with aluminum foil or parchment paper.
- Bake the Ribs:
- Cover the baking sheet with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil, increase the oven temperature to 400°F (200°C), and bake for an additional 10-15 minutes until browned and caramelized.
⏲️ Tips and serving suggestions
- Marinating: ideally 24 hours would be best but if you are in a pinch up to 4 hours will do the trick.
- Serving: serving with a cauliflower rice is my favourite way to serve these low carb ribs. A vinegary side salad like a coleslaw would also go well with these ribs.
- Storage: Once the ribs have cooled completely you can store in an airtight container in the fridge for up to a week.
💭 Frequently asked questions
Yes, cook short ribs in oven at 400 °F for 12-15 minutes and then broil for 1-2 minutes. For stovetop you can grill on the stove top on medium/high heat for around 4 minutes each side.
It is best not to reuse marinade as it could have some bacteria that you do not want to add new meat to.
Short ribs, by definition, are not the entire length of rib. ... Beef short ribs are the equivalent of spare ribs in pork, with beef short ribs usually larger and meatier than pork spare ribs. "Boneless" short ribs are cut from either the chuck or plate, and consist of rib meat separated from the bone. (source: from Wikipedia)
You can find them at most asian markets. More and more grocery stores are starting to carry them or ask your local butcher shop. I purchased mine from a local cattle farm. You may see them called Kalbi or Galbi which generally refers to a variety of grilled dishes in Korean cuisine.
As these are marinated with coke zero and brown erythritol (swerve) there is no added sugar or carbs to these ribs. A serving is 3g of carbs which should fit in to a low carb or diabetic diet.
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Recipe Card
Low Carb Korean BBQ Short Ribs
Equipment
Ingredients
- 2 lbs korean style short ribs
- 1 can of Coke Zero
- 1.5 cups Soy Sauce or Tamari
- ¼ cup brown sweetener
- 2 tablespoon sesame oil
- ¼ cup shredded onion
- 2 cloves minced garlic
- 1 tablespoon sesame seeds
- ½ teaspoon red pepper flakes
Instructions
- Wash ribs and place in a ziploc bag with the remaining ingredients and make sure ribs are all covered.
- Place in fridge for up to 24 hours.
- After 24 hours remove from fridge and drain. Grill on the bbq for about 5 minutes on each side at 400 °F
- Remove from grill and garnish with a sprinkle of sesame seeds and green onion
- Serve on a bed of cauliflower rice or a side coleslaw
Notes
- Marinating: ideally 24 hours would be best but if you are in a pinch up to 4 hours will do the trick.
- Serving: serving with a cauliflower rice is my favourite way to serve these low carb ribs. A vinegary side salad like a coleslaw would also go well with these ribs.
- Storage: store the pie covered in plastic wrap in the fridge for up to 4 days
- Berries: make this pie with other berries like blackberries, raspberries or blueberries.
- Crust: make it without the crust for a more low carb friendly dessert
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Heather Bilgen says
I thought 1.5 cups of soya or tamari which is what I used was too much and boy was it ever! I love salt and this is far far too much and then needed more sweetness. Maybe beef broth if you need that much liquid for marinating but not tamari or soya sauce.
Oscar Chimenti says
I hear you, but in this recipe the 1.5 cups gets balanced out by the Coke Zero, sweetener, and aromatics. It’s not meant to taste like straight soy sauce. If it came out too salty, it’s more likely the brand used or marinade time.
Melinda says
Just made these for a family Christmas get-together, and they were a hit! Everyone LOVED them! I let them marinate for 2 days, and the flavor was better than I could have expected! The family was raving. Only thing I did differently was use Coco Aminos and Diet Coke as I had that on hand. These will be a staple for sure! I’ve missed LA Galbi and am thankful for the keto alternative.
Oscar Chimenti says
Yay, glad you enjoyed them.
Audrey says
The flavors are great in this dish.
Oscar Chimenti says
These ribs are deliciously succulent and full of all the umami flavours.