If you’re looking for a finger-licking-good recipe, this is it! These five-spice short ribs are not only simple to make, they’re packed full of flavor. They will taste like you spent a lot longer than a few minutes prepping them. You don’t even have to turn on your oven or grill to make them – your crock pot will do all of the work.
If you’re not familiar with Chinese five-spice, it’s a sweet, spicy,and robust seasoning mix that is often used in Chinese cooking. It includes cinnamon, cloves, fennel, star anise, and Szechuan peppercorns. You can either purchase it at the grocery store or make your own.
How To Make Five-Spice Short Ribs in the Crock Pot
Start by adding the soy sauce, chicken stock, apple cider vinegar, ginger, Chinese five-spice, and garlic into your crock pot. Mix all together to combine. Ladle out 1 cup of the liquid out of the crock pot (avoiding taking out any of the smashed garlic) and place it in a small sauce pan. Set aside, as you’ll use it later to make the yummy sauce.
Next, add the short ribs in a single layer in the crock pot with the liquid. Place the lid on the crock pot and cook on low for 7-8 hours or high for 3-4 hours.
About 15 minutes before the short ribs are done cooking, start preparing your sauce. Add 3 tablespoons of brown swerve to the reserved liquid and whisk together. Cook over high heat until liquid is boiling. Turn the heat down to low and let simmer, stirring occasionally, until liquid reduces by half, for about 10 minutes.
Finally, take the ribs out of the crock pot and place them on a baking sheet lined with aluminum foil. The ribs will most likely fall off the bone at this point. Brush the ribs on one side with ½ of the prepared sauce and broil for about 5 minutes. Turn the ribs over and brush with the remaining sauce and put them back under the broiler for an additional 5 minutes until sauce is bubbling. Your five-spice short ribs are now ready to eat! Serve them with your favorite keto-friendly veggies or atop roasted garlic cauliflower mash. Enjoy!
Five-Spice Short Ribs
- 1 cup low-sodium soy sauce
- 2 cups chicken stock
- 1/4 cup apple cider vinegar
- 1/4 cup minced ginger
- 1 tbsp chinese five-spice powder
- 4 cloves garlic (crushed)
- 1/2 tsp red pepper flakes (optional; more or less to taste)
- 3 lbs bone-in beef short ribs
- 3 tbsp Brown Sugar Swerve
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Combine soy sauce, chicken stock, apple cider vinegar, ginger, Chinese 5-spice, and garlic, into your crock pot and mix together. Ladle out 1 cup of liquid out of the crock pot, avoiding the smashed garlic, into a small sauce pan and set aside.
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Add short ribs in a single layer in the crock pot with the liquid. Put lid on the crock pot and cook on low for 7-8 hours or high for 3-4 hours.
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A bit before the short ribs are done cooking, start preparing your sauce. Add 3 tbsp of brown swerve to reserved liquid and whisk together. Place sauce pan onto the stove over high heat until liquid is boiling. Turn the heat down to low and let simmer, stirring occasionally, until liquid reduces by half, for about 10 minutes.
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Take ribs out of the crock pot and place onto a baking sheet lined with aluminum foil. The ribs will most likely fall off the bone at this point. Brush the ribs on one side with ½ of the prepared sauce and broil for about 5 minutes. Turn the ribs over and brush with the remaining sauce and put them back under the broiler for an additional 5 minutes until sauce is bubbling.
This recipe makes 6 servings. Depending on the size of your short ribs, that it will end up being 2-3 short ribs per person.
When calculating the macros for this recipe, the full amount of each ingredient may not be included because the majority of the cooking liquid is discarded.
This recipe can also be made with flanken short ribs, spare ribs, or baby back ribs if you prefer using the same method.
This slow cooker bbq ribs recipe is another easy to throw together recipe you can cook in the crock pot. Make sure to check it out, too!
The post Five-Spice Short Ribs That You Make In The Crock Pot appeared first on Keto Karma.