1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (108 page)

About 20 minutes before cooking time is up, baste the ribs with the Hoisin Sauce mixture and baste them again 10 minutes later. Serve the rest of the sauce at the table.

Yield:
9 servings

Each serving will have 5 grams carbohydrate and a trace of fiber, not including the polyols in the imitation honey; 35 grams protein.

This is full-bodied Chinese flavor. If your family loves Chinese spareribs, you have to make this!

3½ pounds (1.8 kg) country-style pork ribs

4 scallions, sliced

¼ cup (60 ml) soy sauce

cup (8 g) Splenda

1 teaspoon blackstrap molasses

2 tablespoons (30 ml) white wine vinegar

2 teaspoons toasted sesame oil

2 teaspoons lemon juice

½ teaspoon hot sauce

1 clove garlic

½ teaspoon ground ginger

½ teaspoon chili powder

¼ teaspoon red pepper flakes

6 teaspoons Hoisin Sauce (page 464)

Put the ribs in a slow cooker.

In a bowl, mix together the remaining ingredients. Pour the sauce over the ribs. Cover the slow cooker, set it to low, and let it cook for 8 to 9 hours.

Yield:
6 servings

Each with 32 g protein, 4 g carbohydrate, 1 g dietary fiber, 3 g usable carbs.

Citrusy barbecue sauce gives this a Florida kind of taste!

3 pounds (1.4 kg) country-style pork ribs

¼ cup (40 g) finely chopped onion

¼ cup (60 ml) low-carb barbecue sauce (from
Chapter 13
or purchased)

1 teaspoon grated orange peel

1 teaspoon grated lemon rind

½ teaspoon salt

2 tablespoons (30 ml) white wine vinegar

2 tablespoons (30 ml) lemon juice

2 tablespoons (30 ml) lime juice

1½ tablespoons (2 g) Splenda

teaspoon orange extract

2 tablespoons (30 ml) olive oil

In a big, heavy skillet, brown the ribs over medium-high heat. Transfer them to a slow cooker.

In a bowl, mix together the remaining ingredients. Pour the mixture over the ribs. Cover the slow cooker, set it to low, and let it cook for 7 to 9 hours. Serve the ribs together with the sauce.

Yield:
6 servings

Each with 26 g protein, 3 g carbohydrate, trace dietary fiber, 3 g usable carbs.

My pal Ray Stevens, who has tested many recipes for me, raves about this. It’s shaping up to be the recipe by which all other recipes are judged!

3 pounds (1.4 kg) country-style pork ribs

½ cup (120 ml) sugar-free pancake syrup

3 tablespoons (4.5 g) Splenda

2 tablespoons (30 ml) soy sauce

¼ cup (40 g) chopped onion

½ teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground allspice

3 cloves garlic, crushed

¼ teaspoon pepper

teaspoon cayenne

Put the ribs in a slow cooker.

In a bowl, mix together the remaining ingredients. Pour the mixture over the ribs. Cover the slow cooker, set it to low, and let it cook for 9 hours.

Yield:
6 servings

Each with 27 g protein, 2 g carbohydrate, trace dietary fiber, 2 g usable carbs. Analysis does not include polyol sweetened in sugar-free

This is another updated, decarbed recipe from Peg Bracken’s classic, The I Hate To Cook Book.

2 cups (300 g) cooked ham, cut into strips

½ head cauliflower

½ medium onion, diced

2 tablespoons (28 g) butter

8 ounces (225 g) sliced mushrooms

½ cup (115 g) sour cream

Run the cauliflower through the shredding blade of your food processor. Put it in a microwaveable casserole dish, add a couple of tablespoons (30 ml) of water, cover, and cook on high for 6 to 7 minutes.

While the cauliflower is cooking, dice the onion and cut the ham into smallish strips. Melt the butter in a large, heavy skillet over medium heat and sauté the onion, ham, and mushrooms in it, stirring frequently. When the onion is limp and translucent, turn the heat to low and stir in the sour cream. Heat through, but don’t let it come to a boil or the sour cream will “crack.”

Drain the cauliflower, divide it between 3 plates, and spoon the ham mixture over it.

Yield:
3 servings

Each with 9 grams of carbohydrates and 1 gram of fiber, for a total of 8 grams of usable carbs and 19 grams of protein.

You may wonder how to roast a ham when you’re not going to be around for hours to tend the oven. You use your slow cooker, of course. You’ll need a big slow cooker for this.

5 pounds (2.3 kg) fully cooked, bone-in ham

cup (80 ml) apple cider vinegar

½ cup (12 g) Splenda, divided

1 tablespoon (15 ml) brown mustard

½ teaspoon blackstrap molasses

1 teaspoon water

Place the ham in a slow cooker.

In a bowl, mix together the vinegar and 2 tablespoons (3 g) of the Splenda. Add the mixture to the slow cooker. In the same bowl, mix together the mustard, molasses, remaining Splenda, and water and spread the mixture over the ham. Cover the slow cooker, set it to low, and let it cook for 7 hours.

Yield:
6 servings

Each with 68 g protein, 6 g carbohydrate, trace dietary fiber, 6 g usable carbs.

Oh boy, you are going to thank me for this recipe the Monday after Easter. This quick and tasty skillet supper, based on a traditional dish from the British occupation of India, will help you use up both leftover ham and hard-boiled eggs! It’s good enough that you may find yourself buying precooked ham and boiling up some eggs at other times of year.

2 cups (300 g) ham, cut in ½-inch (1.3-cm) cubes

½ head cauliflower

3 tablespoons (42 g) butter

1 tablespoon (6 g) curry powder

3 tablespoons (30 g) minced onion

4 hard-boiled eggs, coarsely chopped

¼ cup (60 ml) heavy cream

Salt and pepper

¼ cup (15.2 g) chopped fresh parsley

Run the cauliflower through the shredding blade of a food processor. Put it in a microwaveable casserole dish with a lid, add a couple of tablespoons (30 ml) of water, cover, and microwave on high for 6 minutes.

Melt the butter in a large, heavy skillet over low heat and add the curry powder and onion. Sauté them together for 2 to 3 minutes. Add everything else, stir gently but thoroughly (gently so that you don’t completely pulverize the hunks of egg yolk), heat through, and serve.

Yield:
4 servings

Each with 19 g protein; 6 g carbohydrate; 1 g dietary fiber; 5 g usable carbs.

I made this up to use the end of a ham I’d slow cooked, and it was a hit with my husband.

2 cups (300g) cooked ham, cubed

1 head cauliflower

1 medium onion, chopped

1 large stalk celery, with leaves

2 cups (480 ml) Carb Countdown dairy beverage

1 cup (240 ml) chicken broth

6 teaspoons guar or xanthan

1 teaspoon dry mustard

1 teaspoon salt or Vege-Sal

½ teaspoon pepper