Ok, enough about the food! It’s time to get on to the, well, FOOD. Fiber-rich steamed veggies: Imagine if asparagus and broccoli had a baby…that’s broccolini in a nutshell! (Well, it’s how we picture it anyway.) This fibrous veg won’t make you feel heavy or bloated, and is loaded with crucial nutrients like folate and vitamin B12.Plus, there’s a hearty dollop of goat cheese to add creamy depth of flavor. No empty carbs: With low-calorie cauliflower clocking in for mashed potatoes, this side is sure to become your next go-to “indulgence”…without making you feel bad for getting seconds.Cook the meat for 35 or 45 minutes in the oven. Place the marinated beef short ribs and splash some marinade but discard most of the sauce. Lay aluminum foil or waxed baking paper on a roasting pan or baking sheet. (Days of slathered-on saccharine are gone!) Plus, it’s super easy to make – and you can even skip the balsamic glaze to make it even healthier. Preheat the oven to 100☌ or 212☏ for 20 minutes. No sugar-filled BBQ sauce: The flavor of these ribs is second to none, so you won’t even miss the old ways.Add cornstarch and combine until ribs are coated. Prepare a steamer by bringing about two inches of water to a boil. ![]() Stir to fully coat meat and marinate for about 20 to 30 minutes. After the time is up, allow the pressure to release naturally (about 15-20 minutes). Press the 'pressure cook' button on the Instant Pot and set the time to 50 minutes. Secure the lid on the pot and set the vent to sealing. Our recipe is better for you because it has: In a bowl, combine pork ribs, Chinese wine, soy sauce, sesame oil, ginger, garlic, salt, and sugar. Add the carrots, onions, and garlic on top of the meat. ![]() We replaced a few of the ingredients in a standard rib dish and paired it with some delicious veggies (one disguised as a sinful side above). Say hello to your new favorite low-carb dinner! So, we put together a recipe for a complete rib meal (that’s right – 1 meat + 2 sides!) that does just that! Guilt-Free Rib Plate That’ll Make You Swoon “Why can’t we enjoy a rib that tastes good – something that we crave – but is also good for us?” “Can’t we have our ribs and eat them too?” (Isn’t that the point?) Not only that, but most rib dishes are served alongside the usual carb-loaded suspects: People who enjoy rib meat actually CRAVE the melt-in-your-mouth, fall-off-the-bone, goodness of a slow-cooked rib…much like other people crave their favorite dessert.Īnd therein lies the problem: traditional rib preparations often find the meat swimming in sugar-laden sauces, then topped at the end with more of the sweet stuff. A barbecue chef once told me that ribs are the “candy” of the meat department – and he wasn’t wrong.
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