These Kimchi Braised Keto & Whole30 Pork Ribs from the cookbook, Korean Paleo, are so delicious and addicting, you’ll want to make it over and over again. The spicy kimchi is magical with the fatty pork!
Kimchi fans, you are going to love this one! With my January Whole30 challenge going strong, I decided to share my favorite compliant recipe from my recently released cookbook, Korean Paleo.
Kimchi Braised Keto & Whole30 Pork Ribs Recipe
These Kimchi Braised Keto and Whole30 Pork Ribs, or Dweji Galbi Kimchi Jjim in Korean, have always been one of my favorite dishes that my mom would make. Because it’s so easy and simple to make compared to other Korean dishes, she made these Whole30 pork ribs when she was busy or feeling lazy, but those kind of recipes always turned out to be the tastiest meals for me and my brother.
Can Be Made on the Stove Top or the Instant Pot
The easiest way to make these Kimchi Braised Keto and Whole30 Pork Ribs is to use the Instant Pot. You literally throw everything in the pot and you let it do all the work for you during its 30 minute cook time.
However, if you don’t own the Instant Pot, you can just use the stovetop to cook these! There are just a few more steps involved, but it’s still a simple recipe that’s 100% worth it in the end. For me, there’s nothing better than spicy and tangy kimchi combined with meaty and fatty pork so this is a MUST-TRY if you are on the fence about making these Whole30 pork ribs.
Other Whole30-Friendly Recipes from Korean Paleo
If you are looking to cook from Korean Paleo while doing the Whole30 challenge, you totally can! Here are all the compliant recipes, along with ones that are easily adaptable:
Cooking with Bap (Rice Dishes) chapter:
- Kimchi Bokkeumbap (Kimchi Fried Rice) (page 12) – without Gochujang
- Korean Curry Rice (page 19) – omit coconut sugar
- Kongnamul Bap (page 20) – omit honey in Mixing Sauce
- Omurice (Omelet Fired Rice) (page 23) – omit maple syrup in ketchup and use sugar free ham
BBQs and So Much More (Protein Dishes) chapter:
- Bulgogi (BBQ Beef) (page 28)
- LA Galbi (BBQ Short Ribs (page 31) – omit maple syrup in marinade
- Doenjang Gui (Doenjang Marinated Meat) (page 35) – omit honey in marinade
- Dweji Galbi Kimchi JJim (Kimchi Braised Pork Ribs) (page 36)
- Galbijjim (Braised Beef Short Ribs) (page 40)
- Bossam (Pork Belly Wraps) (page 47) – omit honey
- Tangsuyuk (Sweet and Sour Fried Pork (page 48) – replace honey with more coconut aminos
- Kkanpung Saewoo (Sweet and Spicy Shrimp) (page 52) – omit honey
- Nakji Bokkeum (Spicy Stir-Fried Octopus) (page 55) – omit honey
Piping Hot Soups and Stews
- Doenjang Jjigae (Miso Paste Stew) (page 59)
- Samgye-Tang (Ginseng Chicken Stew) (page 64)
- Miyeok Guk (Seaweed Soup) (page 67)
- Hobakjuk (Pumpkin Porridge) (page 71) – omit coconut sugar
- Yukgaejang (Korean Spicy Beef Stew) (page 72)
- Kongnamul Guk (Bean Sprout Soup) (page 75)
Not-Your-Typical Pancakes
- Hobakjeon (Zucchini Pancakes) (page 93)
- Kimchi Buchimgae (Kimchi Pancakes) (page 94) – use kimchi without sugar
- Buchujeon (Garlic Chive Pancakes) (page 97)
- Gamjajeon (Potato Pancakes) (page 98)
- Haemul Pajeon (Seafood Pancakes) (page 101)
More Banchan Please? (Side Dishes)
- Kkakdugi (Radish Kimchi) (page 105)
- Sigeumchi Namul (Spinach Salad) (page 106)
- Dongchimi (Radish Water Kimchi) (page 113)
- Gaji Namul (Steamed Eggplant Salad) (page 114)
- Gyeranmari (Rolled Omelet) (page 117)
- Jangjorim (“Soy” Braised Beef and Eggs) (page 118) – omit honey
- Gyeran Jjim (Steamed Egg Pot) (page 121)
- Miyeok Muchim (Seaweed Salad) (page 122) – omit honey
- Sukju Namul (Mung Bean Sprout Salad (page 126)
- Gim Gui (Roasted Seaweed) (page 128)
- Oi Sobagi (Stuffed Cucumber Kimchi) (page 133) – omit coconut sugar
Korean Kitchen Must-Haves
- Mak Kimchi (Quick Kimchi) (page 173) – omit coconut sugar
- Paleo Doenjang (Korean Miso Paste) (page 177)
- Cauliflower Sticky Rice (page 182)
- Sweet and Sour Dipping Sauce (page 184) – omit honey
As you can see, there are almost 40 recipes in the cookbook that you can cook from even if you are doing the Whole30 challenge! Not only are these recipes compliant, they are so bold and delicious in flavor and it’ll add such a variety to your dishes during your Whole30.
And if you have any questions about the special ingredients you need to cook from the book, make sure to check out this post on the essential ingredients you need for Korean Paleo cooking and where you can find them!
Grab Your Copy of Korean Paleo!
Kimchi Braised Keto & Whole30 Pork Ribs (Dweji Galbi Kimchi Jjim) – Stove Top & Instant Pot Method!
Ingredients
- 2 lbs pork ribs
- 1 large onion sliced
- 4 cup kimchi well-fermented and sour, including the juice (sugar free for Whole30)
- Water for stop top method
- 1 green onion chopped
- Optional: Cauliflower Sticky Rice, for serving (page 182 of Korean Paleo)
Instructions
Stovetop Method
- Fill a heavy-bottomed pot or a Dutch oven two-thirds full of water. Heat over medium-high heat until it comes to a boil. Add the pork ribs. Reduce the heat to medium-low, cover and let simmer for 30 minutes. Drain the ribs and set aside. Discard the water.
- Add the onion slices to the bottom of the same pot. Place the pork ribs on top of the onion slices. Then add the kimchi on top of the pork. Add enough water to cover the onion and the pork, but not the kimchi. Cover and bring to a boil over medium-high heat. Reduce the heat to low and let it simmer for 30 minutes. Check every 10 minutes, and add more water if needed.
- Once the pork is tender, remove it from the heat. Transfer it to a large serving bowl and sprinkle with chopped green onion. Serve with Cauliflower Sticky Rice.
Instant Pot Method
- Add the onion slices to the bottom of the Instant Pot. Place the pork ribs on top of the onion slices. Then, add the kimchi on top of the pork. You don’t need to add any liquid as the pork and kimchi will create its own while cooking. If it doesn’t come to pressure, add more kimchi juice, just enough to cover the bottom of the pot.
- Close the lid, then make sure the pressure valve is sealed. Cook on high on manual pressure for 30 minutes. Once it beeps, release the pressure manually.
- Open the lid, transfer the mixture to a large serving bowl and sprinkle with chopped green onion. Serve with Cauliflower Sticky Rice
Notes
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Ok that looks AMAZING! How lovely! I can’t wait to buy this book! Thanks!
Whoa! Look at all that spicy kimchi flavor packed on the ribs! This looks amazing and the Instant Pot version is so perfect – the ribs turn out so tender. This recipe is such a lovely addition in your beautiful cookbook.
I can just imagine the flavor, YUM!!
Oh my goodness, my husband is going to love this. He’s all about having kimchi with meat. 🙂
Wow! I can just imagine how much incredible flavor these ribs would have!
Wowee! What a fabulous recipe!
This looks mouthwatering! Kimchi photographs so well 🙂
So many great recipes in one! Love the big, bold flavor you got going on here!
I’m totally drooling here! I love kimchi and pork ribs. What a lovely comfort food and so good for you, too!
These look delicious! Thanks for sharing the instant pot version!
Wow, these look fabulous!! My mouth is totally watering from all that kimchi, lol! We just bought a whole pig!, SO am excited to now know what to do with the ribs. Thank you!!
I have never tried Kimchi mixed with this. Great idea.
This dish looks so good and comforting. I an just imagine the flavors now…Drooling! The pictures are a great tease by the way!
I fell in love with kimchi on our first trip to South Korea… can only imagine how delicious these pork ribs are!
Tried Kimchi for the first time recently, and realized I LOVE IT! I can’t wait to try this! It looks so delicious!
Wow these ribs look so full of flavour! I love kimchi so this looks like my kind of dinner! Loving all of the recipes in your lovely cook book