Korean Ribs

Ingredients:

4 pounds beef short ribs, 2 1/2" Long

2/3 cup Kikkoman Teriyaki sauce

1 tablespoon toasted sesame seeds

1 teaspoon Splenda

2 teaspoon Tabasco sauce

2 large garlic cloves -- pressed

Score meaty side of ribs opposite bone, 1/2-inch apart, 1/2-inch deep, lengthwise and crosswise. 

Place ribs in large plastic bag.

Combine teriyaki sauce, sesame seed, Splenda, Tabasco and garlic; pour over ribs. 

Press air out of bag; tie top securely. 

Refrigerate 4 hours, turning bag over occasionally.

Remove ribs and broil or grill 4 inches from heat source or hot coals 15 to 18 minutes, or until outsides of ribs are brown and crisp. 

Turn ribs over occasionally during cooking.

This recipe yields 4 servings; 3 carb grams per serving.

Go to Low Carb Recipes »