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Serve on a bed of chopped Napa Cabbage (AKA: Suey Choy or Chinese Cabbage, it’s very mild flavor and crunch is almost more like lettuce than cabbage.

Typically, we "build a bowl" so that everyone gets what they want and it's easier to Carb count. Offer rice, and vegetables thinly sliced with a mandolin.

Course Main Course
Cuisine Asian
Keyword Beef Simmering Ribs, Soy Sauce, Splenda Brown Sugar Mix

Ingredients

  • 2 lb beef simmering ribs boneless 0 CHO
  • 2 TBSP Olive Oil
  • ½ tsp paprika 0 CHO
  • 1 tsp chili powder 0 CHO
  • Salt and pepper 0 CHO
  • 1 cup beef stock 0 CHO
  • ¼ cup soy sauce 4 CHO
  • 2 TBSP Mirin (apple juice or white wine) 18 CHO
  • 1 TBSP rice vinegar (unseasoned) 0 CHO
  • *2 tsp. (8 gr) Splenda Brown Sugar Blend (2 CHO/1/2 tsp) 8 CHO
  • ½ tsp garlic 0 CHO
  • 1 TBSP (15 gr) fresh grated ginger 3 CHO

TOTAL CHO 33 CHO

  • TOTAL WEIGHT 150 GRAMS
  • 33 CHO DIVIDED BY 150 GRAMS = .22 CHO/GRAM
  • 1 TBSP = 15 GRAMS (.22 CHO x 15 GRAMS) 3.3 CHO/TBSP
  • ¼ CUP = 4 TBSP (3.3 CHO x 4) 13.2 CHO/1/4 CUP
  • ¼ CUP = 60 GRAMS

Serve with any of the below:

  • ½ medium head (375 gr) Napa Cabbage, chopped 4 CHO
  • Radish slices 0 CHO
  • ¼ cup (33 gr) Carrot, shredded 2 CHO
  • 1/2 cup (55 gr) Celery, sliced 1 CHO
  • 1/2 cup (65 gr) cucumber, sliced 2 CHO
  • French Green Beans (3 CHO/1/2 CUP/85 GR)
  • Rice (15 CHO/1/3 CUP)
  • Sesame Seeds 0 CHO

Instructions

  1. Pre heat oven to 300.
  2. On a flat plate mix olive oil, paprika, chili powder, salt and pepper. Cut ribs into thirds.

  3. Heat Dutch oven on the stove top. Dredge ribs in olive oil mixture and brown on high heat in the Dutch oven, about 5 minutes total. The oil and spices will be completely used up.

  4. Meanwhile in a small bowl place beef stock, soy sauce, mirin, rice vinegar and Splenda Brown Sugar mix.
  5. Add garlic and ginger to the Dutch oven, stir and let cook for 1 minute. Add stock mixture, stir and place in oven. Cook for 2 hours, covered.

  6. Depending on the ribs, there may be excess fat to skim off. If you have time, remove the meat and let the sauce chill in the refrigerator until fat solidifies enough to skim, or let rest over night.

  7. Warm sauce and meat before serving. serve in pieces or shred with 2 forks.

  8. Remove beef and plate on Napa Cabbage or rice, alongside any other garnishes.

  9. Can also be served as a wrap in butter lettuce leaves.