Combine soy sauce, chicken stock, apple cider vinegar, ginger, Chinese 5-spice, and garlic, and red pepper flakes (if using) into your crock pot and mix together. Ladle out 1 cup of liquid out of the crock pot, avoiding the smashed garlic and place into a small sauce pan and put in the refigerator for later.
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.
About 15 minutes before the short ribs are done cooking in the crock pot, 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.
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 top of the ribs 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 about 2 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 spare ribs, or baby back ribs if you prefer using the same method.
Calories: 543kcal | Total Carbs: 7g | Protein: 42g | Fat: 40g | Net Carbs: 2.5g | Sugar Alcohols: 4.5g