Sweet Teriyaki Short Ribs

I love short ribs. I love the taste and the tenderness. I always make them steamed and fried with a Mexican salsa. But today I had a great idea. Teriyaki ribs! I used a low carb Teriyaki sauce by Seal Sama. It has 1 carb per tablespoon and it is sweetened with Splenda. It tastes amazing! Doesn't taste diet at all. I got mine at Netrition.com for $4.99. I highly recommend ordering some next time you place an order there. It would also be good as a marinade, or with chicken!

Ingredients:

2 lbs beef short ribs, cleaned and cut into sections
1 tsp garlic powder
salt and pepper
1/2 cup Seal Sama Sugar Free Teriyaki sauce
green tops from 1 green onion sliced at an angle



Directions:

1. Season the ribs with salt and pepper and garlic powder
2.  Follow the directions for my steamed and fried short ribs
3. Place the Teriyaki sauce in a large bowl.
4. When the ribs are done, add to bowl with sauce and toss to coat.
5. Sprinkle with green onion tops and serve!

This recipe yields 3 servings, each with 3.34 Net carbs


I served this with Chinese green beans.


This is what the Teriyaki sauce looks like:

Bacon Wrapped Hot Dogs

These bacon wrapped hot dogs are a cinch to make and they can be made outside on the grill, stove top grill, or in the oven under the broiler. You can serve these bacon beauties with mustard, ketchup, melted cheese, onion, jalapenos, pico de gallo, relish or anything your little low carb heart desires! They're very tasty, the combination of the crispy, salty bacon and the juicy beef hot dog make for a snack or entree that you'll love and will fill you right up! They're also very portable, you can take them with you to work and reheat, add them to your kids lunchbox or bento box, or even eat them for breakfast on the road. Enjoy!



Ingredients:

6 All beef hot dogs I used Hebrew National 1 carb per hot dog and no added sugars

6 strips of bacon (I used center cut)

Directions:

1. Wrap the bacon around the hot dogs, stretching as you wrap. The more stretched out the bacon is on the dog the better it will stay on and not unroll while you cook it.

2. Grill the hot dogs for 10-12 minutes or until the bacon is cooked and crispy. OR turn the broiler in the oven on high and broil the hot dogs for 4 minutes per side until done.

Simple! Each hot dog comes out to 1 Net carb if you use the Hebrew National brand. If not, then count the carbs that the hot dogs you use have because the bacon has no carbs. Of course try to get the bacon with no added or reduced sugar.

Adriana's Texas Brisket

Being a Texas girl , I love brisket! But I can't always have it because of the carb count and because who has the time to smoke it for hours and hours! This version I came up with is cooked in the oven. I bought a large brisket and cut it into 2 pound sections, that way I can cook up a batch and not have to wait 12 hours for it to cook and not have a years worth of leftovers.

Please note this recipe can definitely be doubled or tripled which I recommend because even non low carbers will love it!

Ingredients:

A 2 lb piece of brisket
Salt and pepper to taste
Adriana's Brisket Rub (recipe follows)
1 batch of Adriana's Low Carb BBQ Sauce

Directions:
1. Preheat oven to 250 F
2. Season the brisket with salt and pepper to taste.
3. Rub all over with brisket rub and place in a roasting pan or any other deep pan.
4. Cover pan with foil. And place pan in the oven.
5. Cook for 3 hours at this temperature without opening the oven door or removing the foil.
6. After 3 hours take the brisket out of the oven. It should be very tender. Drain any grease in the pan and slice brisket against the grain. place the brisket slices back in the pan and cover with BBQ sauce.
7. Bake uncovered for another 30 minutes.

Serve with my low carb coleslaw, sliced pickles, and onions


*** A few tips about cooking brisket:
1. It is best if your brisket is at room temperature before it goes in the oven.
2. Cooking it on low for a long time ensures you will get a tender ,juicy brisket. In the past I have made the mistake of cooking it on high for a short time and it came out incredibly tough. So make sure you have the time to set it to cook for 3 hours.
3. I have also tried cooking it in the crockpot and it has never come out as good as it does in the oven.
4. I don't like to trim the fat off the brisket because it bastes the meat as it cooks. If you'd like you can trim it after it cooks.

I got 4 large servings of brisket out of this recipe.



Adriana's Brisket Rub

For a 2 pound brisket

1/2 tbsp garlic powder
1/2 tbsp onion powder
1/2 tbsp chili powder
1/2 tbsp paprika
1/2 tsp cumin
1 tsp liquid smoke

Mix all of these ingredients in a little bowl. It will be kind of a moist rub. And rub it all over the brisket before cooking.

Recipe can be doubled or tripled depending on the size of your brisket.

Steamed and Fried Short Ribs

This is more of a method of cooking not so much a recipe. The ribs first get steamed and then fried. They end up fall of the bone tender, while still being crispy.

Ingredients:
2 lbs short ribs rinsed, cleaned, and cut
salt and pepper to taste


Directions:
1. Season ribs with salt and pepper to taste
2. Add ribs to deep pot and cover with a lid
3. Steam ribs on low heat for 40 minutes stirring occasionally
4. After 40 minutes when ribs have steamed and cooked remove the lid and turn the heat to medium. They're will be a good amount of water and grease in the pan, but the water will start to evaporate and the ribs will fry in the grease that's in the pan.
5. Turn the ribs will they fry for about 25 minutes.

The reason I only season the ribs with salt and pepper is because the method of cooking gives the ribs such great flavor that it doesn't need much else. Except maybe my fresh Mexican salsa!

*no amount of carbs in this recipe