Season the top of the ribs in the skillet with salt and pepper. Flip once the bottom is browned. Remove and set aside while browning the rest fo the meat. Add beef broth to slow cooker and place short ribs into crock pot. To …
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If you love great ribs, then you’ll go crazy for these Chinese sticky ribs! Remove membrane covering the bones on the back side of the ribs. Cut ribs into 2-rib portions. Mix all marinade ingredients until honey and the sugar is dissolved—you may warm it in the microwave to make this easier, but do not let it boil.
Preheat a wok until it starts to smoke lightly (see my post on how to prevent food from sticking to a wok). Add 2 tablespoons oil, along with the ginger slices. Over medium heat, fry the ginger for 1 minute. Add the ribs. Turn up the heat to high, and take a few minutes to brown both sides. 1 tablespoon Shaoxing wine… 2 tablespoons light soy sauce…
Instructions for Making Your Low Carb Chinese BBQ Pork: In a small bowl, combine the Low Carb Sweet Soy, sesame oil, garlic, five spice and a few drops of food colouring (if using). Place the 3 pieces of pork butt into a suitable dish for marinating – glass or ceramic will prevent the transfer of the coloring to the dish.
Place racks in upper third and middle of oven; preheat to 350°. Line a rimmed baking sheet with a double layer of foil. Mix 3 Tbsp. brown sugar, 1 Tbsp. kosher salt, and 1 Tbsp. Chinese five-spice powder in a small bowl to make a rub. Cut 2 3-lb. racks St. Louis-style ribs in half (to create 4 smaller pieces). Transfer to prepared sheet.