Spicy Barbecue Boneless Ribs. A lower fat, much quicker cooking, and totally delicious alternative to traditional ribs using pork tenderloin. A terrific last minute alternative to ribs for game day parties like the Super Bowl celebrations!
So what are boneless barbecue ribs you’re probably asking. I got the idea on a cooking show last week to use pork tenderloin that has been pounded flat and cut into strips as “boneless ribs”.
I used my own version of a dry rub on the pork and let it sit all day in the fridge before quickly grilling the pork and slathering on homemade BBQ sauce in the last minute of cooking time. The dry rub is also used to flavour the barbecue sauce.
I was very pleasantly surprised by the result. These barbecue boneless ribs are a great quick alternative to slow cooked ribs with the added bonus of being much lower in fat without sacrificing intense BBQ flavour.
Besides being a quick workday dinner idea, these would also make great party finger food or a fantastic bring-along dish for your next pot luck.
You might also like to try our Honey Garlic Boneless Ribs!
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- 3 lbs pork tenderloin
- 2 tbsp smoked paprika
- 3 tbsp paprika
- 1 tsp five spice powder
- 3 tbsp powdered ginger
- 3 tbsp dry mustard
- 1 tsp dry thyme
- 1 tsp black pepper
- 1 tbsp garlic powder
- 2 tsp salt
- 3 tbsp brown sugar
- 3 tbsp chili powder
- 1 tbsp crushed chili flakes more or less to taste
- 2 tbsp olive oil
- 4 cloves finely minced garlic
- 1 1/2 cups plain tomato sauce
- 6 tbsp reserved dry rub
- 1/4 cup molasses
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tsp smoked paprika
Place the tenderloin on a large cutting board. cover with a couple of layers of plastic wrap and using a meat mallet or other heavy object (my marble rolling pin works great) pound the tenderloin to about a half inch thickness and then cut it into 1 inch wide strips.
Reserve 6 tbsp of the dry rub to use in the barbeque sauce.
Toss the pork strips in the dry rub so that they are completely covered in the rub. Cover with plastic wrap and place in the fridge for several hours or overnight.
Grill over high heat for only a couple of minutes per side. Brush both sides of the ribs with barbeque sauce and cook for an additional minute or two. Let the ribs rest for a few minutes before serving with additional BBQ sauce for dipping.
In a small saucepan over medium heat add the garlic and olive oil.
Stir over medium heat for a minute to soften the garlic.
Add all of the remaining ingredients for the sauce.
Reduce heat and simmer for 15 minutes over low heat or until the sauce reaches a thick crushable consistency.