Dot to Trot

My world is expanding as my butt is shrinking!

Yummy BBQ Beef Short Ribs

My first time making beef short ribs and it won't be my last. While the sauce came out a tad too sweet for me, this dish it was a crowd-pleaser.

My first time making beef short ribs and thankfully it won’t be my last. While the sauce came out a tad too sweet for me, this dish it was a crowd-pleaser.

I’ve never cooked beef ribs in my life. Heck, I never even tried them until earlier this year. Where I grew up, if you wanted ribs pork was the only source.

Boy was I missing out.

So when I came across the BBQ Short Ribs in The Ketogenic Cookbook, I had to try them. My only problem: the equipment calls for using a slow cooker. I love crock pots. The idea of tossing ingredients into one, turning on the timer and walking away for 6-8 hours is awesome.

Unfortunately, my slow cooker isn’t so slow. In fact its faster than my crappy oven at times. But like my husband’s relationship with TGI Friday’s, I decided to give my slow cooker one last chance.*

Very few steps in this amazing recipe. Next time I plan to eliminate the sweetener from the BBQ sauce. Maybe I'll replace it with some hot sauce!

Very few steps in this amazing recipe. Next time I plan to cut the sweetener from the BBQ sauce. Maybe I’ll replace it with some hot sauce!

For this recipe, I made my own tomato sauce without any sweetener. If you can’t make your own, just pick up something low in carbs and sugar-free.

Also the recipe calls for using coconut aminos. This is a great soy sauce substitute. Despite the name, it doesn’t taste anything like coconut. And unlike most soy sauces, it doesn’t have any wheat. So it truly is perfect for a keto diet. Unfortunately I only had 0 carb soy sauce…but it still tasted great!

BBQ Beef Short Ribs
Carbs: 1% (1.3g Net)
Fat: 82%
Protein: 15%
Servings: 8

Ingredients

  • Bacon, 3 slices, finely diced
  • Yellow onion, 2 tbsp, diced
  • Tomato sauce, 1C
  • Coconut aminos 1/4 C
  • Erythritol, 1/3C, powdered**
  • Coconut vinegar, 1/4C
  • Roasted garlic, 1 head
  • Liquid smoke, 2 tsp
  • Beef short ribs, 8 (about 4 lbs.), grass-fed (optional)

Equipment

  • Blender
  • Slow Cooker

Directions

  • Saute the bacon and onions in a sauce pan until bacon is crisp. Stir in the tomato sauce, coconut aminos, erythritol, vinegar, garlic and liquid smoke. Stir until smooth.
  • Pour mixture into a blender and blend until sauce is smooth.
  • Pour the sauce into a 4-6 quart slow cooker. Place the short ribs on top of the sauce. Be sure the ribs are in single layer, not stacked. Cover the slow cooker.
  • Cook for 7-8 hours on low until meat is tender. It should easily pull away from the bone.
  • To serve the ribs, spoon the sauce over the ribs.

*My slow cooker is now history. It cooked the ribs in less than 3 hours. Thankfully I was all over that cooker like a monkey on a cupcake.

**A word about the erythritol. I followed the recipe and added it to the sauce. It came out much too sweet for my taste. I do plan to make this dish again, but without the sweetener. It just wasn’t needed. Also after the meal my husband and I experienced cravings for sweets. Yikes! How can that be?

Turns out sweeteners can stimulate appetite and/or create sugar cravings.  I always assumed that this applied to sweeteners that raised blood sugar. Apparently for us it applies to all sweeteners. So I’m starting to purging sweeteners from our diet.

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