How to Make Slow Cooker Sweet-n-Spicy Short Ribs

Ingredients

• 1 cup beef bone broth, store-bought or homemade
• ½ cup coconut aminos or wheat-free tamari
• 0.33 cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• ¼ cup unseasoned rice vinegar
• 2 tablespoons Sriracha, store-bought or homemade
• 1 tablespoon grated fresh ginger
• 2 teaspoons finely chopped garlic, or cloves from 1 head roasted garlic
• 8 beef short ribs (4 pounds)
• 1 head green cabbage, quartered
• ½ teaspoon guar gum
• 1 tablespoon water
• 1 tablespoon toasted sesame oil

1. Place the broth, coconut aminos, sweetener, vinegar, Sriracha, ginger, and garlic in a 4-quart slow cooker. Stir to combine. Place the short ribs in the slow cooker, arranging them in a single layer. Lay the cabbage on top.
2. Cover and cook on low for 6 to 8 hours, until the meat is tender and easily pulls away from the bone.
3. Transfer the cabbage and short ribs to serving plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard, but keep the cooking liquid in the slow cooker. Turn the slow cooker to high.
4. In a small bowl, whisk together the guar gum and water until smooth. Whisk into the cooking liquid in the slow cooker and cook on high until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and cabbage and serve.