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Instant Pot Korean BBQ Beef Ribs w/ Sweet & Sour Cabbage – FULL CAL

Korean BBQ Beef Ribs w/ Sweet & Sour Cabbage – FULL CAL

Print Rate
Course: Main Meals
Keyword: Week 12
Cooking Method: Instant Pot
Recipe Type: Beef
Servings: 2 servings
Calories: 511kcal


  • 14 oz beef short ribs
  • 2 tsp sesame oil
  • 2 tbsp gluten free soy sauce
  • 2 tbsp brown sugar Swerve 
  • 1 tbsp tomato paste
  • 1 tbsp rice wine vinegar
  • ¼ cup onion diced
  • ½ cup Granny Smith apple diced, (2 oz, about ½ a small apple)
  • 2 cloves garlic peeled 
  • 1 tbsp ginger minced
  • 4 cups red cabbage chopped
  • 1 cup Granny Smith apple diced, (4 oz, about 1 small apple)
  • 1 tbsp Swerve
  • 2 tbsp apple cider vinegar
  • Sea salt and black pepper


  • BLEND the sesame oil through the ginger in a blender until smooth.
  • PLACE the ribs in the Instant Pot and pour the sauce over them.
  • PLACE a steamer basket inside the Instant Pot and line with foil. Place the chopped cabbage and apples inside. Drizzle the apple cider vinegar over the top, sprinkle with Swerve, and season with salt and pepper to taste.
  • COOK on high pressure for 30 minutes.


Calories: 511kcal | Carbohydrates: 29g | Protein: 45g | Fat: 25g | Fiber: 6g | Net Carbs: 23g