Keto Friendly Short Rib Slow Braised in homemade Korean BBQ wine sauce in VitaClay

Before Pandemic Time, so often we could smell the Korean BBQ smoke from a local Korean restaurant miles away. I knew that place was always packed and popular. The smell was so tempting that it made you feel you wanted to go there... But I just didn't know how the sauce ingredients was made to make these tasty ribs! One time, I bought Korean BBQ sauce from Costco. When I read the long listing ingredients, it freaked me out... I no longer buy it anymore. So I decided to make it myself. It was just as good as the BBQ in that restaurant and it is safe for me and family.

No chemical additives, no preservatives, no whatsoever but all-natural ingredients. Instead of high heat high temperature to potentially cause inflammation, we braised the short ribs under moderate temperature at and under 212 boiling simmering temperature, safer and avoid possible inflammation when cooking at high heat over high temperature.

Ingredients:

• The Korean BBQ sauce
• 3/4 cup low sodium soy sauce
• 1/4 cup dark brown sugar
• 1/4 cup minced garlic
• 1/2 large onion, sliced
• 3 tablespoons apple cider vinegar
• 1 -2 tablespoons grated fresh ginger
• 2 teaspoon sesame oil
• 1  tablespoon ground black pepper
• 1 tablespoon cornstarch
• 3/4 cup water
• 1/2 cup white dry wine
• 3 lbs short ribs

Directions:
1. Add the BBQ sauce ingredients in your VitaClay pot and mix well.
2. Add short ribs in your clay pot and coat with the sauce on each side until are short ribs are coated.
3. Set on “stew” to cook for 2.5 -3 hours until ribs are tender falling out of the bones.
4. If there is too much sauce, you may open the pot’s cover to continue to cook for additional 10-15 minutes to thicken the sauce or until the sauce is reduced by half, enough to coat on each rib nicely. Enjoy!