If you’re like me, you only use your BBQ late spring and summer time. Living in So Cal, I could definitely use it more throughout the year but we don’t. I really don’t understand why. These Paleo Korean Short Ribs are made on the BBQ so I’m pretty sure we’ll be dusting it off in the fall and winter months! Hopefully you’re not at all like me and use it more throughout the year. You will LOVE the ease and deliciousness these Paleo Korean Short Ribs bring.
As with all my meats, these Korean Short Ribs are from Buy Ranch Direct. I’m sure you’ve seen me post food photos with their meats almost daily. It really matters where you get your protein. If you’re going to spend a few dollars on any one particular food item, I would definitely suggest getting your meats from a reliable source. Remember – you eat what your animal eats! Health can be compromised just by consuming harmful ingredients that your animal ingested. Check out Buy Ranch Direct here …and see why they are my #1 choice!
Ok – so if you do happen to be like me and only use the BBQ during the summer, here’s a recipe for Paleo Korean Short Ribs that uses an Instant Pot! Or …here’s one for the crock pot! These are usually my go-to’s for the cooler months but like I said, I think I’ll be putting that BBQ to use more often this year.
Welp. I’ll let you have at it. It’s been a weird week with going back to work so soon this year. We normally start about the 2nd week in September and this year, it was 3rd week in August! It really through me off! I hope you all had a great summer! I’m actually off to the beach right now – I’m hoping to get in all the beach days on the weekend til weather changes on us! Keep the BBQ going for a bit and try these Paleo Korean Short Ribs and let me know what you think 🙂
Ingredients
- 2 lbs Short RIbs
- Marinade:
- 1/2 cup coconut aminos
- 1 tbsp sesame oil
- 2 tbsp coconut sugar
- 3 garlic cloves, minced
- 1 tsp red pepper flakes
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp pepper
- Sliced green onions to top off!
Instructions
- Whisk all the marinade ingredients together. Place into ziplock bag with short ribs or add ribs to bowl with marinade and cover.
- Marinate at least 4 hours, preferably overnight.
- Let ribs sit at room temp for 30 min before cooking.
- Take ribs out of marinade.
- Lay ribs on BBQ rack with medium-high flame. Cook with lid up for 5 minutes, then flip and cook up another 5-10 minutes.
