Stick to your Ribs (Eat, Shrink & Be Merry)

By rdgplus3

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
Yield: 5

Ingredients

• Spice Rub
• 1 tablespoon brown sugar
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons paprika
• 1/4 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon seasoned salt
• 2 large pork tenderloins
• Barbecue Sauce
• 1 1/4 teaspoons chili powder
• 1 tablespoon butter
• 1/2 teaspoon ground cumin
• 2 tablespoons finely minced onions
• 1/2 teaspoon paprika
• 1 teaspoon minced garlic
• 1 teaspoon grated lemon zest
• 1/2 cup ketchup
• 1/2 teaspoon dried rosemary
• 1/3 cup hickory-flavoured barbecue sauce
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons molasses

Preparation

Step 1

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

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.

Barbecue Sauce
1. 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.
2. 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.