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Low-Carb Slow-Cooked Short Ribs




Source of Recipe


Unknown


List of Ingredients




1 can (8 ounces) plain tomato sauce
3/4 cup water
2 Tablespoons wine or cider vinegar
4 Tablespoons soy sauce
(I didn't have soy sauce, so I substituted 1 tablespoon Worcester Sauce)
2 teaspoons Splenda
3 to 4 pounds beef short ribs
1 Large onion

Recipe



1. In a bowl, mix together the tomato sauce, water, vinegar, soy sauce, and Splenda.
2. Put the ribs in the slow cooker. (It's OK if they're frozen, you don't have to bother thawing them.) Slice the onion, and place it on top of the ribs. Pour the sauce over the onion and ribs.
3. Set the slow cooker on LOW, and cook for 8 to 9 hours. (If you put the ribs in thawed, cut about 1 hour off the cooking time.)

YIELD: 5 servings from 3 pounds of ribs, 7 servings from 4 pounds, each with about 7 grams of carbohydrates and 1 gram of fiber, for a total of 6 grams of usable carbs and 41 grams of protein. (Total carbs will vary with how much of the sauce you eat, since most of the carbs are there)

We had this for dinner a couple of days ago. It was delicious. Today I used some of the left over sauce on pork chops. They were very good also.