Stick To Your "Ribs"
July 25, 2015
"Pork tenderloin "ribs" with zesty lemon-rosemary barbecue sauce. Recipe from Janet & Greta Podleski. I have made these as directed and then next time switched some of the ingredients up a wee bit, which I have put in brackets. I put the spice rub on in the morning and grill them off at dinner."
- FOR SPICE RUB
- FOR BARBECUE SAUCE
- Serving Size: 1 (367.9 g)
- Calories 565.6
- Total Fat - 23.9 g
- Saturated Fat - 10 g
- Cholesterol - 145.3 mg
- Sodium - 1871.9 mg
- Total Carbohydrate - 33.6 g
- Dietary Fiber - 1.7 g
- Sugars - 25.8 g
- Protein - 54.8 g
- Calcium - 70.3 mg
- Iron - 3.4 mg
- Vitamin C - 9.5 mg
- Thiamin - 0 mg
Mix all spice rub ingredients together in a small bowl; set aside.
Using a meat mallet, pound the pork uniformly into about 3/4" thickness.
Using a sharp knife, score the pork in 1" intervals so that it looks like ribs.
Cut about halfway into the meat, not all the way through.
Use about 1 1/2 tbsp of spice rub per slab of "ribs" and rub into both sides of meat and into score marks.
Cover with plastic wrap and refrigerate overnight for best flavour.
Melt butter in a small pot over medium heat.
Add onions and garlic.
Cook and stir until onions have softened, about 1 minute.
Add all remaining sauce ingredients.
Simmer, uncovered over low heat for about 5 minutes, stirring occasionally.
Remove from heat and let cool; sauce will thicken slightly as it cools.
Preheat grill to high setting.
Place pork on a grill rack that has been lightly brushed with oil.
Grill pork for about 10 minutes, turning occasionally and basting often with bbq sauce.
Be sure not to overcook the pork, as it will be dry.
It's ok for pork to be a little pink in the middle.
Remove pork from grill and let rest for 1 minute, then cut along score marks into individual "ribs".
Tips & Variations
No special items needed.