Rich, intensely savory, and meltingly tender, ribs are about as Primal an eating experience as we can muster these days unless we’re out in the wild hunting or fishing and cooking protein over a campfire. Kalbi, a classic Korean BBQ dish, begins with a bath in a sweet and salty marinade before being cooked until caramelized on a grill or under other intense heat.
Flanken short ribs are cross-cut ribs about a half-inch thick. Ask your butcher to prepare them for you if you can’t find them. For the marinade, you can use any type of apple, or you can use an Asian pear. These ribs are broiled, but you can also put them on the grill for a few minutes on each side.
Time: 8 hours, 10 minutes
- 1.5 lbs. Flanken beef short ribs
- 1/2 cup peeled and chopped apple
- ¼ cup coconut aminos
- 1 Tbsp. sesame oil
- 1 Tbsp. fresh ginger
- 2 large cloves garlic or 3-4 small cloves
- 5 roughly chopped scallions
- 1/4 tsp. salt
- 1/3 cup Primal Kitchen No-Soy Island Teriyaki Sauce and Marinade
- Sliced scallions and sesame seeds, to garnish
- Optional: cayenne pepper, for kick
Place the apple, coconut aminos, sesame oil, ginger, garlic, scallions and salt in a high-speed blender, and blend until smooth. Add the Primal Kitchen No-Soy Island Teriyaki Sauce. Pour the sauce in a large glass bowl or glass measuring cup and mix in the short ribs. Place them in the fridge and allow them to marinate for 6–8 hours.
Turn on the broiler of your oven. Lay the short ribs on a sheet pan in a single layer, making sure they don’t overlap. Broil for 1–2 minutes on either side, or until they are cooked through. Top the ribs with any juices from the pan and top with sliced scallions, sesame seeds, and cayenne pepper (if desired).
Nutrition Information (¼ of recipe):
Total Carbs: 6 grams
Net Carbs: 3 grams
Fat: 34 grams
Protein: 24 grams
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