Stick to Your Ribs

  • prep time15 min
  • total time 35 min
  • serves 5
Greta and Janet Podleski
Greta and Janet Podleski Eat, Shrink and Be Merry

Pork tenderloin “ribs” with zesty, lemon-rosemary barbecue sauce.

Per serving: 393 calories, 10.5 g total fat (4.2 g saturated fat), 49 g protein, 24 g carbohydrate, 1.2 g fibre, 154 mg cholesterol, 708 mg sodium.

240 Ratings
Directions for: Stick to Your Ribs


Spice Rub

1 Tbsp brown sugar

1 ½ tsp paprika

1 tsp chili powder

½ tsp ground cumin

½ tsp seasoned salt

¼ tsp freshly ground black pepper

¼ tsp garlic powder

¼ tsp onion powder

⅛ tsp cayenne pepper

Pork and Barbecue Sauce

2 large pork tenderloins (about 1 1/4 lbs/575 g each)

1 Tbsp butter

2 Tbsp finely minced onions

1 tsp minced garlic

½ cup ketchup

⅓ cup hickory-flavoured barbecue sauce

2 Tbsp freshly squeezed lemon juice

2 Tbsp molasses

1 ¼ tsp chili powder

½ tsp ground cumin

½ tsp paprika

1 tsp grated lemon zest

½ tsp dried rosemary

¼ tsp freshly ground black pepper


Spice Rub

1. Mix all spice rub ingredients together in a small bowl. Set aside.

Pork and Barbecue Sauce

1. 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.

2. 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.

3. 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.

4. Simmer, uncovered, over low heat for about 5 minutes, stirring occasionally. Remove from heat and let cool. Sauce will thicken slightly as it cools.

5. 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.

6. Remove pork from grill and let rest for one minute, then cut along score marks into individual “ribs.” Serve hot.

See more: Dinner, Main, Pork, Healthy, Low-Fat, Grill

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