Low Fat Honey Garlic Boneless Ribs

Posted on May 19 2015 - 5:37pm by Barry C. Parsons

Low Fat Honey Garlic Boneless Ribs – Using low fat pork tenderloin to make these delicious rib look-alikes is one of the smartest and easiest ways to bring the flavour and nutrition of lean pork to your dinner table.

Low Fat Honey Garlic Boneless Ribs

Low Fat Honey Garlic Boneless Ribs

Using pork tenderloin to make grilled “boneless ribs” is something I’ve been doing for a while now and for a few very good reasons. First of all pork tenderloin is an extremely lean cut of pork with only a small fraction of the fat of traditional back ribs or spare ribs. In fact pork tenderloin is as lean as boneless skinless chicken breast! Considering the amount of boneless skinless chicken breast bought in Canada and the US, lean pork cuts make a very nice alternative.

Because it is so low in fat it should not be over cooked but that becomes an advantage in the end because it is so quick cooking. I always use my meat thermometer to take it to 150 degrees and then let it rest as the temperature continues to 160 degrees. This ensures it will be moist and still fully cooked. Another great reason to try cooking more pork tenderloin is the taste. I think the tenderloin cut is one of the most flavourful of any cut of pork.

Like chicken breast, you can never have too many recipes for pork tenderloin and we’ve featured a few favourites over the years from Rum Spice Glazed Pork to Pork in Cherry Orange Sauce. My son Noah, though, loves anything honey garlic, so I whipped up these on the backyard grill tonight just for him and they certainly got his seal of approval!

Low Fat Honey Garlic Boneless Ribs

Low Fat Honey Garlic Boneless Ribs

 

Low Fat Honey Garlic Boneless Ribs

Low Fat Honey Garlic Boneless Ribs

Low Fat Honey Garlic Boneless Ribs

Low Fat Honey Garlic Boneless Ribs

5.0 from 3 reviews
Low Fat Honey Garlic Boneless Ribs
 
Prep time
Cook time
Total time
 
Low Fat Honey Garlic Boneless Ribs - Using low fat pork tenderloin to make these delicious rib look-alikes is one of the smartest and easiest ways to bring the flavour and nutrition of lean pork to your dinner table.
Author:
Recipe type: Dinner
Serves: serves 4-6
Ingredients
  • 2 lbs whole pork tenderloin
  • salt and pepper to season
For the Honey Garlic Sauce
  • 1 tablespoon olive oil
  • 4 coves minced garlic
  • ¼ cup low sodium soy sauce
  • ½ cup honey
  • ¼ cup cold water
  • 1 tablespoon corn starch
Instructions
  1. First make the sauce so that it will be ready to glaze the quickly grilled pork. Begin by adding the olive oil and garlic to a small saucepan over medium heat. Saute together for only a minute or two to soften but not brown the garlic.
  2. Immediately add the soy sauce and honey and simmer slowly for 4 to 5 minutes on reduced heat.
  3. Dissolve the corn starch int he water and add to the sauce, stirring constantly. Bring to a boil for only a minute more before removing the sauce from the heat.
  4. Lay the whole pork tenderloin between 2 sheets of plastic wrap and pound out to about ½ inch thickness or perhaps a little less.
  5. Season the pork with salt and pepper on both sides and cook completely on a hot grill until it reaches and internal temperature of 150-155 degrees F. After the first turn of the pork on the grill at about 2-3 minutes begin brushing on the glaze on several layers every minute or so until the proper cooing temperature is reached. Any leftover glaze can be served with the pork when serving. (It's great over rice too)
  6. Let the pork rest for 10 minutes before cutting into rib sized pieces and serving.

 

12 Comments so far. Feel free to join this conversation.

  1. Liz May 19, 2015 at 9:47 pm - Reply

    Sounds so good. Thank you Barry. Hope you enjoyed your long weekend!

  2. Christine W May 20, 2015 at 9:16 am - Reply

    Mmmmmm ! Yummy ! Thank you !

  3. Carol U June 2, 2015 at 11:13 pm - Reply

    This recipe looked like a quick, easy meal so gave it a try. I cut the meat in half lengthwise and pounded it to the desired thickness. Turned out great and was very tasty. Will definitely make again.

  4. Donna Dee June 22, 2015 at 5:51 pm - Reply

    this was without a doubt the best boneless ribs ever. We served it over a bed of jasmine rice with garlic and ginger and carrot and also served it with a mixed green salad with small slices of Parmesan cheese. It was out of this world

  5. Josette December 11, 2015 at 1:23 pm - Reply

    Excellent alternative to ribs!! Thanks for yet another fantastic recipe!

  6. Doris January 12, 2016 at 10:19 pm - Reply

    Hello! I really want to make this recipe, but unfortunately I don’t have a working grill right now. Do you have any idea how I could make thisnin the oven?

    • Barry C. Parsons February 14, 2016 at 11:03 am - Reply

      Open roast on a rack very low and slow for a few hours.

  7. Valerie Roberts May 10, 2016 at 3:44 pm - Reply

    On a calorie counting diet, do you have any nutitional information about this dish?

    • Barry C. Parsons August 19, 2016 at 1:21 pm - Reply

      I have no expertise in this area. Just a home cook here. I’m afraid.

  8. Mimi September 25, 2016 at 7:19 pm - Reply

    Could you make this sauce and put it in the crock pot with the boneless ribs? I’m thinking slow cooking for 6 hours on low?

    • Barry C. Parsons October 1, 2016 at 3:06 pm - Reply

      I might brown them a little first but worth a shot.

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