Asian Grilled Keto Short Ribs

These amazing Asian grilled keto short ribs are packed with big, bold flavors, yet easy to make on any grill. Beef short ribs are marinated in a mix of sesame oil, soy sauce, garlic and spices for an umami flavor boost. Grilled over high heat for caramelization, the ribs become perfectly tender with a sweet and savory Asian inspired glaze. Served with a cool and refreshing cucumber salad, it’s a complete low-carb keto friendly meal.

Ingredients

To make these tasty Asian grilled keto short ribs, you will need:

• Beef short ribs
• Sesame oil
• Soy sauce or tamari (for gluten free)
• Rice wine vinegar
• Garlic, minced
• Ginger, minced
• Brown sugar substitute such as Sukrin
• Asian chili-garlic sauce
• Lime juice
• Salt and pepper

Step-by-Step Instructions

Make the Marinade

In a bowl or ziplock bag, mix together 1/4 cup soy sauce, 2 tbsp sesame oil, 3 minced garlic cloves, 1 tbsp minced ginger, 2 tbsp rice wine vinegar, 1 tbsp brown sugar substitute, 1 tsp chili garlic sauce, juice from 1 lime and a pinch each of salt and pepper.

Marinate the Ribs

Add 3-4 lbs beef short ribs and marinate in the refrigerator at least 2 hours up to overnight, turning occasionally.

Grill the Short Ribs

Preheat grill to high heat. Grill marinated short ribs 8-10 minutes per side until nicely charred on the outside and ribs are very tender when pierced with a fork. Baste with reserved marinade during last few minutes of grilling.

Make the Cucumber Salad

While ribs grill, make the salad. Toss together 2 diced cucumbers, 1/4 cup rice wine vinegar, 2 tbsp sesame oil, 1 minced garlic clove, 1 tsp grated ginger, and a pinch of salt and pepper. Let sit 10 minutes.

Serve

Place grilled ribs on a platter with cucumber salad on the side. Garnish with sesame seeds and sliced green onions if desired. Enjoy!

Tips for Making the Best Grilled Keto Short Ribs

• Look for ribs that are well marbled for flavor and tenderness.
• Let ribs marinate at least 2 hours, or up to overnight for most flavor.
• Grill over very high heat to get caramelization on the outside.
• Baste ribs during the last few minutes only to avoid burning.
• Cook until ribs are extremely tender when pierced with a fork.

Storing and Reheating Leftovers

Cooked ribs will keep refrigerated for 3-4 days. Reheat gently in the oven or on the grill until heated through. You can also freeze cooked short ribs for 2-3 months. Thaw overnight in the fridge before reheating.

More Delicious Keto Asian Recipes

Try out more of these amazing keto-friendly Asian recipes:

• Keto Mongolian Beef
• Keto Sesame Chicken
• Keto Beef and Broccoli
• Keto Egg Drop Soup
• Keto Lettuce Wraps

Conclusion

These Asian grilled keto short ribs deliver huge flavor from a simple soy, ginger and garlic marinade. Grilling over high heat gives incredible caramelization on the outside while keeping the ribs juicy and tender. Paired with a light and refreshing Asian cucumber salad, it’s a restaurant-worthy keto meal you can enjoy at home. So fire up the grill and get ready for your best short ribs ever with this easy recipe!

Frequently Asked Questions

What are good keto substitutions for rice wine vinegar?

You can sub in any vinegar such as cider, white wine, rice wine, or red wine vinegar.

How can I tell when the ribs are done?

Check for tenderness by piercing the meat with a fork. It should slide in very easily when they're ready.

Can I prep and grill the ribs ahead of time?

Yes, you can marinate and grill the ribs 1-2 days in advance. Simply reheat before serving.

What sides go well with these ribs?

Steamed broccoli, cauliflower rice, keto coleslaw, or a simple green salad.

Do I need to flip the ribs while grilling?

Yes, grill for 8-10 minutes per side to get caramelization and cook evenly.