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Low Fat Honey Garlic Boneless Ribs

Low Fat Honey Garlic Boneless Ribs, using low fat pork tenderloin to make these delicious rib look-alikes. It 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 close up photo of cut ribs on a white serving platter

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. However, 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.  Then, I let it rest as the temperature continues to 160 degrees. This ensures it will be moist and still fully cooked.

Tenderloin being added to the grill.

Tenderloin being added to the grill.

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.

Low Fat Honey Garlic Boneless Ribs uncut slabs of ribs on white serving platter

Low Fat Honey Garlic Boneless Ribs

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 photo of cut ribs on a white serving platter

Low Fat Honey Garlic Boneless Ribs

Need something to serve with those boneless ribs? We have plenty of side dish inspiration including everything from baked beans & corn bread to deliciously different potato and pasta salads. Be sure to check them all out in our collection of 26 Best BBQ Side Dishes too. 

Looking for more healthy recipes?

You’ll find hundreds of other great ideas in our Beef Recipes Category and even more in our BBQ & Grilling Category.

We’ve also added a collection of 25 Best Heathy Eating Recipes here.

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Best Healthy Eating Recipes. 25 delicious meals!

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Low Fat Honey Garlic Boneless Ribs close up photo of cut ribs on a white serving platter
Yield: Up to 6 servings

Low Fat Honey Garlic Boneless Ribs

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

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.

Ingredients

  • 2 lbs whole pork tenderloin
  • salt and pepper to season

For the Honey Garlic Sauce

  • 1 tablespoon olive oil
  • 4 cloves minced garlic
  • 1/4 cup low sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup cold water
  • 1 Tbsp 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 1/2 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.
  6. 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 cooking temperature is reached. Any leftover glaze can be served with the pork when serving. (It's great over rice too)
  7. Let the pork rest for 10 minutes before cutting into rib sized pieces and serving.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

6

Serving Size

1 serving

Amount Per Serving Calories 342Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 110mgSodium 471mgCarbohydrates 26gFiber 0gSugar 23gProtein 41g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Iggy

Wednesday 28th of August 2019

Do you remove the silverskin from the tenderloin before grilling?

Barry C. Parsons

Saturday 5th of October 2019

I generally do for all recipes but it is not essential.

Bobbie

Monday 3rd of June 2019

Made this for dinner last night and it was a winner! I cut the recipe in half using just 1 pound of tenderloin and it was perfect. Thanks for a great and different spin on pork!

Marlene Drewes

Tuesday 24th of April 2018

Never thought to flatten pork tenderloins! Great idea. Going to try this. Thanks Barry.

Mimi

Sunday 25th of September 2016

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

Saturday 1st of October 2016

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

Valerie Roberts

Tuesday 10th of May 2016

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

Barry C. Parsons

Friday 19th of August 2016

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

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