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 in there.)
INGREDIENTS:
- 1 can (8 ounces) plain tomato sauce
- 3/4 cup water
- 2 tablespoons wine or cider vinegar
- 4 tablespoons soy sauce
- 2 teaspoons Splenda
- 3 to 4 pounds beef short ribs
- 1 large onion
INSTRUCTIONS:
- In a bowl, mix together the tomato sauce, water, vinegar, soy sauce, and Splenda.
- Put the ribs in the slow cooker. (It’s okay 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.
- 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.)
NOTE:
- This recipe gives you tremendously tasty ribs in a thin but flavorful sauceit’s more like a broth. If you’d like, you could put about 1 cup of the sauce through the blender with 3/4 teaspoon or so of guar or xanthan to thicken it, but I rather like it as is.
