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Succulent and tender, this is my favorite short ribs recipe!
Asian BBQ Sauce:
1/2 cup Diabetisweet Brown
1 cup low carb ketchup (I used Carb Options)
3 tbsp soy sauce
2 tbsp fresh ginger, grated
1/4 tsp dark sesame oil
1 1/2 tbsp lemon juice
1 tsp hot sauce or chili garlic sauce
1/2 btl Michelob Ultra
Mix all ingredients to make BBQ sauce.
3 lbs. beef short ribs
2 tbsp olive oil
How To Prepare:
Heat oil in large pan and sear short ribs on all sides, making 1/4 turns when browned. This should take 8-10 minutes. Do not overcrowd the pan. Transfer ribs to a heavy duty foil cooking bag.
Pour BBQ sauce over ribs. Seal bag and make a small slit for air to escape. Bake in shallow roasting pan in center of oven at 350 for 2-1/2 hours til tender. Carefully remove short ribs to platter and tent with foil. (Watch out for the steam!)
Transfer liquid to saucepan and skim fat (I used one of those fat separator gravy things...). Heat to boiling on high and reduce by 1/4, approximately 5-10 minutes. Serve sauce over ribs. (You'll have extra sauce for another dish.)
Number of Servings:
Carbs per serving - include all nutritional information if known: