|07-19-2013, 04:14 PM||#1|
Any Ideas for me ?
i have a crockpot full of beef short ribs cooking away right now, but I need a sauce / syrup for them so they will be all sticky and delicious
I put a dry rub on them of :
salt, pepper, garlic pwd, onion pwd, paprika,chili flakes,season salt,and coriander. ~~ at least I think that's all. I really love spices
I put a little water, soy sauce, worchestershire in the bottom of the crockpot.
Do any of you have a good sauce that would stick to these ribs and make them yummy ?
|07-19-2013, 04:37 PM||#3|
thanks Dottie, I thought I would...... just wondered what I could use that would make it more sticky ......that's my favorite part of ribs is the sticky sauce on the super tender meat ! hehe..........
|07-20-2013, 04:00 AM||#5|
Very Gabby LCF Member!!!
Join Date: Dec 2006
Start Date: September 2000
I found this recipe. (I have others if it doesn't appeal to you.) You could take the ingredients, cook it down to a thick sauce, and slather the ribs.
Baby Back Ribs with Dr. Pepper Barbecue Sauce Grace
3-4 pounds baby back ribs
1 cup water
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Place ribs in a 13 x 9 pan and sprinkle liberally with Emeril’s seasoning. Add water in bottom of pan and cover tightly with either a lid or aluminum foil. Bake at 350 degrees for 2 hours.
While ribs are cooking prepare the following sauce on top of the stove.
4 Tablespoons butter
4 cloves garlic, minced
1 large onion, minced
1 cup 1 carb ketchup
1/2 cup apple cider vinegar
1/2 cup low carb brown sugar (1/2 cup splenda + ½ Tbs. molasses)
1/3 cup worcestershire sauce
5 Tablespoons tomato paste
2 teaspoons chili powder
1 teaspoon kosher salt
1 teaspoon ground white pepper
1 12-ounce can Diet Dr. Pepper
In a medium size sauce heat butter. Add onion and garlic and cook until onion is tender and translucent. Add remaining ingredients and cook until thickened. This should take about 3o minutes. This made 3 pint size jars of sauce. I put two of the jars into the freezer to use at another time. Once the ribs have cooked for 2 hours remove from oven and grill over hot coals while basting with BBQ sauce. Serve with extra sauce on the side if necessary but I did not need to do this. The sauce was very thick and stuck to the ribs perfectly.
|07-20-2013, 06:50 AM||#6|
the condiment queen
Join Date: May 2004
Location: somewhere over the rainbow
Start Date: Nov.20, 2007 (restart)
I do a peach, hot mustard, coconut aminos and Asian glaze that is yummy. I can't link here to it, but it uses Polaner's sf apricot preserves (ok sorta peachish), dry mustard, rice wine vinegar, ca's, a drop of sesame oil, garlic, ginger.
I also do a mustard maple sticky chicken and ribs. Dijon (coarse grain), garlic, syrup, peppers.
And lastly just do a bottled bbq sauce (low carb and doctor that with mustard, vinegar, ketchup, tons of spices and let it cook down with your pan juices until syrupy. Then spread that on!
|07-20-2013, 07:30 AM||#7|
Thanks everyone. I ended up reducing the juices and adding a pat of butter and about 2 tsp of BBQ sauce. It was ok......meat was really tender but sauce wasn't sticky.
If I have time today, I may try to tweak it. Have to use what I have on hand. 30 minutes from nearest grocery store and I just went yesterday :/
|07-20-2013, 07:32 AM||#8|
Very Gabby LCF Member!!!
Join Date: Jul 2011
Location: Central Texas
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
Beeef Short Ribs Braised in Root Beer
This is the only short-rib recipe I have I can grab quick for you (pic is on my website if interested):
I used to buy and cook short ribs a lot, but they seem to be more and more difficult to find these days and fairly pricey when you do. I often forget about this tasty cut of beef when shopping for beef. I found some recently at my regular meat market and cooked them up. I forget how much I love them! Here’s one of my favorite ways to prepare short ribs and it’s OK for Induction. I added the carrots (shown in pic) for my hubby, who is not low-carbing as strictly as I am). This recipe is also good done with large chunks of beef chuck, pork country style ribs cut into large chunks, or with chicken thighs and legs.
8 meaty beef short ribs or 1 lb. beef chuck roast, cut in large chunks
2 T. olive oil
1 onion, medium, cut into 1″ wedges
3 stalks celery (8″) cut into 1″ pieces
6 cloves garlic, cut into halves
¼ tsp. dried thyme or 3-4 sprigs fresh thyme
2 bay leaves
1 sprig fresh rosemary
½ tsp. cumin seed
3 c. low sodium beef broth
1 can diet root beer (I use Hansen’s, sweetened with Splenda)
2 star anise (or 1/2 tsp. 5-Spice Powder)
Pinch black pepper
3 drops liquid sweetener
DIRECTIONS: Preheat oven to 300º. Season ribs with a pinch of black pepper. In 8 qt. Dutch oven, heat olive oil. Brown ribs on all sides in batches. Transfer meat to a plate and pour off excess oil. Add vegetables and spices. Cook 3-4 minutes, scraping brown bits loose from the bottom of the pan. Return meat to pot and add broth and root beer. Bring to a simmer, cover tightly and place in oven. Bake until meat is almost falling off the bones (about 2 hours). Using a slotted spoon, transfer ribs to a platter. Skim off and discard as much fat as you can. Boil over medium-high heat until liquid is reduced by about half. Add meat back and spoon liquid over ribs so as to “glaze” them with the sauce. Simmer about 5 minutes and serve. Salt to taste at table.
These would be great with my Chipotle “Sweet Potatoes” or a batch of well-seasoned Mashed Cauliflower. For those not on Atkins, it’s great with steamed rice.
NUTRITIONAL INFO: Makes 4 servings, each with:
45 g fat
7.03 g carbs
.93 g fiber
6.1 g NET CARBS
67 g protein
My recipe website: http://buttoni.wordpress.com/
|07-20-2013, 09:06 AM||#9|
Way too much time on my hands!
Join Date: Jun 2002
WOE: Eat Fat, Get Thin
Start Date: January 2001
Just a little thought if you like "sweet"..and sticky..Use some SF apricot jam mixed with
barbecue or SF peach jam, etc..