Spicy Barbecue "Boneless Ribs" - a lower fat, much quicker cooking, and totally delicious alternative to traditional ribs using pork tenderloin.
Course
BBQ/Grilling
Prep Time20minutes
Cook Time30minutes
Total Time50minutes
Servings3lbs boneless ribs
AuthorBarry C. Parsons
Ingredients
3lbspork tenderloin
For the Dry Rub (Mix all ingredients together until very well combined)
2tbspsmoked paprika
3tbsppaprika
1tspfive spice powder
3tbsppowdered ginger
3tbspdry mustard
1tspdry thyme
1tspblack pepper
1tbspgarlic powder
2tspsalt
3tbspbrown sugar
3tbspchili powder
1tbspcrushed chili flakesmore or less to taste
For the Sauce
2tbspolive oil
4clovesfinely minced garlic
1 1/2cupsplain tomato sauce
6tbspreserved dry rub
1/4cupmolasses
1/4cupbrown sugar
1/4cupapple cider vinegar
2tspsmoked paprika
Instructions
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.
To prepare the BBQ Sauce
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.