Spicy Barbeque "Boneless Ribs"

I got the idea on a cooking show last week to use pork tenderloin that has been pounded flat and cut into strips as "boneless ribs". I used my own version of a dry rub on the pork and let it sit all day in the fridge before quickly grilling the pork and slathering on homemade BBQ sauce in the last minute of cooking time. The dry rub is also used to flavor the barbeque sauce.

I was very pleasantly surprised by the result. These are a great quick alternative to slow cooked ribs with the added bonus of being much lower in fat without sacrificing intense BBQ flavor. Besides being a quick workday dinner idea, these would also make great party finger food or a fantastic bring-along dish for your next pot luck.

3 lbs pork tenderloin

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.

Dry Rub

2 tbsp smoked paprika
3 tbsp paprika
1 tsp five spice powder
3 tbsp powdered ginger
3 tbsp dry mustard
1 tsp dry thyme
1 tsp black pepper
1 tbsp garlic powder
2 tsp salt
3 tbsp brown sugar
3tbsp chili powder
1 tbsp crushed chili flakes ( more or less to taste)

Sauce

In a small saucepan over medium heat add

2 tbsp olive oil
4 cloves finely minced garlic

Stir over medium heat for a minute to soften the garlic. Add:
 
1 1/2 cups plain tomato sauce
6 tbsp reserved dry rub
1/4 cup molasses
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 tsp smoked paprika

Reduce heat and simmer for 15 minutes over low heat.

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