Korean Short Ribs (Gal-Bi)

My favorite things to cook are things that I’ve never cooked before.  So, last week when I was at Whole Foods, I stood in front of meat counter and decided to try short ribs.  I have finally mastered “regular” ribs, so I thought I’d give these a shot.  I found several recipes out there in InternetLand for Korean Short Ribs and finally tweaked and combined flavors until I came up with this paleo-friendly recipe.  As with a lot of meats, especially ribs, low and slow is the key!

Ingredients

  • 1.5 pounds beef short ribs, bone-in
  • 1/3 cup coconut aminos
  • 1 tablespoon white wine vinegar
  • 1 tablespoon raw honey or coconut palm sugar
  • 1 tablespoon toasted sesame oil
  • 2-3 cloves of garlic
  • 2 kiwis, peeled and diced
  • 1/3 cup water

Directions

  1. Whisk together all ingredients except for the ribs. Pour over ribs and refrigerate overnight (about 12 hours).
  2. Preheat oven to 250 degrees.
  3. Sear on a hot grill or grill skillet for 3 minutes per side (four sides).
  4. Place in covered Dutch oven with 1/3 cup water and cook for 2 hours or until desired doneness. Baste about halfway through baking process with marinade. The meat should pull away from the bone.
  5. Enjoy!

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