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Korean BBQ Beef Ribs w/ Sweet & Sour Cabbage - LOW CAL

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Course: Main Meals
Keyword: Week 12
Cooking Method: Instant Pot
Recipe Type: Beef
Servings: 2 servings
Calories: 419kcal

Ingredients

  • 12 oz beef short ribs
  • 1 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

Instructions

  • 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.

Nutrition

Calories: 419kcal | Carbohydrates: 28g | Protein: 39g | Fat: 18g | Fiber: 5g | Net Carbs: 23g