Boneless Pork Ribs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Ingredients: Spice Rub1 tbsp brown sugar1 1/2 teaspoons paprika1 tsp chili powder1/2 tsp ground cumin1/2 tsp seasoned salt1/4 tsp freshly ground black pepper1/4 tsp garlic powder1/4 tsp onion powder1/8 tsp cayenne pepperBarbecue Sauce2 large pork tenderloins1 tbsp butter2 Tbsps finely minced onions1 tsp minced garlic1/2 cup ketchup1/3 cup hickory-flavoured barbecue sauce2 Tbsps freshly squeezed lemon juice2 Tbsps molasses1 1/4 teaspoons chili powder1/2 tsp ground cumin1/2 tsp paprika1 tsp grated lemon zest1/2 tsp dried rosemary1/4 tsp freshly ground black pepper
Directions:
Spice Rub
Mix all spice rub ingredients together in a small bowl. Set aside.
Barbecue Sauce
Using a meat mallet, pound the pork uniformly into about 1-inch thickness. Using a sharp knife, score the pork in 1-inch intervals so that it looks like ribs. Cut about half-way into the meat, not all the way through.
Use about 1 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.
To make sauce, melt butter in a small saucepan over medium heat. Add onions and garlic. Cook and stir until onions have softened, about 1 minute. Add all remaining ingredients. Mix well.
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 gas grill to high heat setting. Grill pork for about 10 minutes, turning occasionally and basting often with barbecue sauce. Grill marks are mandatory! Be sure not to overcook the pork, as it will be dry. It’s okay for pork be a little pink in the middle.
Remove pork from grill and let rest for one minute, then cut along score marks into individual “ribs.” Serve hot.
Number of Servings: 3
Recipe submitted by SparkPeople user HSTANHOPE.
Spice Rub
Mix all spice rub ingredients together in a small bowl. Set aside.
Barbecue Sauce
Using a meat mallet, pound the pork uniformly into about 1-inch thickness. Using a sharp knife, score the pork in 1-inch intervals so that it looks like ribs. Cut about half-way into the meat, not all the way through.
Use about 1 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.
To make sauce, melt butter in a small saucepan over medium heat. Add onions and garlic. Cook and stir until onions have softened, about 1 minute. Add all remaining ingredients. Mix well.
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 gas grill to high heat setting. Grill pork for about 10 minutes, turning occasionally and basting often with barbecue sauce. Grill marks are mandatory! Be sure not to overcook the pork, as it will be dry. It’s okay for pork be a little pink in the middle.
Remove pork from grill and let rest for one minute, then cut along score marks into individual “ribs.” Serve hot.
Number of Servings: 3
Recipe submitted by SparkPeople user HSTANHOPE.
Nutritional Info Amount Per Serving
- Calories: 593.5
- Total Fat: 16.1 g
- Cholesterol: 179.1 mg
- Sodium: 988.5 mg
- Total Carbs: 46.1 g
- Dietary Fiber: 1.6 g
- Protein: 63.9 g
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