Korean BBQ Short Rib Sandwich

Name: Short Rib Sandwich
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Korean
Ingredients: 1 cup Primal Kitchen Korean Style BBQ Sauce; 1 lb. boneless beef short ribs; 2 cups coleslaw mix; 1/4 cup Primal Kitchen Mayo with Avocado Oil; 1/2 Tbsp. apple cider vinegar; Salt and pepper, to taste; 4 grain-free buns

June 27, 2023

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Once an overlooked cut of beef, short ribs have gained popularity with high-end chefs in recent years. They’re juicy, thick, and contain beautifully marbled fat that makes for a well-rounded primal meal. As the name implies, short ribs contain small sections of rib bone, but you can typically purchase pre-cut boneless versions from your local butcher or grocery.

Marinated in our savory, tangy, spicy-sweet Korean Style BBQ Sauce, these tasty boneless ribs are slow-cooked for bold flavor and that meltingly delicious, fall-apart texture that makes this sandwich so rib-tickling good. Our sauce marries the unmistakably bold taste of your fave Korean BBQ restaurant sauce with high-quality, intentional ingredients: no soy, gluten, artificial sweeteners, or corn syrup. Slathered with more delectable sauce and tucked inside a grain-free bun, this short rib sandwich is bound to please.

Short Rib Sandwich

Rated 3.3 stars by 22 users

Servings

Prep Time

20 minutes

Cook Time

6-8 hours

Calories

808

Spicy meets sweet in this crave-worthy take on kalbi, Korean-style beef ribs marinated in a unique, flavorful sauce. In this recipe, English-style short ribs are slow-cooked until fork-tender and topped with fresh, crisp cabbage slaw tossed with our Mayo with Avocado Oil. Served on a gluten-free bun, this juicy sandwich is a culinary creation you’ll be proud of.

Ingredients

1 cup Primal Kitchen Korean Style BBQ Sauce
1 lb. boneless beef short ribs
2 cups coleslaw mix
1/4 cup Primal Kitchen Mayo with Avocado Oil
1/2 Tbsp. apple cider vinegar
Salt and pepper, to taste
4 grain-free buns

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Directions

Cut ribs into smaller pieces (about 12) and place them in the slow cooker. Pour in half of the Korean BBQ Sauce.
Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours) until tender.
Remove the cooked meat from the slow cooker and place it in a bowl. Lightly shred meat with a fork to break it up into smaller pieces, if needed.
Heat the remaining Korean BBQ Sauce in a pot and pour it over the meat mixture. Toss until evenly coated.
Combine Real Whipped Tangy Dressing & Spread, mayo and apple cider vinegar in a bowl. Add coleslaw mix and toss to combine.
Lightly toast bun in a toaster oven, oven, or on the grill. Fill bottom buns with meat mixture. Top with slaw and top bun, and enjoy!

Recipe Note

We opted for the thicker English-style ribs here, which work well for slow-cooking. If you have the thinner Korean-style flanken ribs handy, you can swap out your slow-cooker for a grill, marinate your meat overnight, and cook up your ribs in about 10-15 minutes. Remove meat from bones, place on bun, and top with slaw.
Nutrition information calculated using Cronometer.