- 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.