Step 1

In a large bowl, combine soy sauce, beef broth, erythritol, garlic, ginger, sesame oil and red pepper flakes, if using.

Step 2

Place ribs into slow cooker. Pour soy sauce mixture over ribs.

Step 3

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Ribs are done when meat is fork tender.

Step 4

In a small bowl, whisk together xanthum gum and 1/4 cup cold water. Stir in mixture into the slow cooker / crock pot. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.

Step 5

Serve immediately, garnished with green onions and sesame seeds, if desired.

Step 6

In a large bowl, whisk together soy sauce, beef broth, erythritol, garlic, ginger, sesame oil and red pepper flakes, if using.

Step 7

Place ribs into Instant Pot. Pour soy sauce mixture over ribs.

Step 8

Place Instant Pot lid on and seal. Cook on high pressure for 65 minutes. Ribs are done when meat is fork tender.

Step 9

In a small bowl, whisk together xanthum gum and 1/4 cup cold water. Stir in mixture into the instant pot. Change Instant Pot mode to Sautee and cook for 2-3 minutes or until mixture thickens.

Step 10

Serve immediately, garnished with green onions and sesame seeds, if desired.