Ingredients
- SPICE RUB
- 1 Tbsp. brown sugar
- 1 1/2 tsp. paprika
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. seasoned salt
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/8 tsp. cayenne pepper
- 2 large pork tenderloins (1 1/4 lbs each)
- BBQ SAUCE
- 1 Tbsp. butter
- 2 Tbsp. finely minced onions
- 1 tsp. minced garlic
- 1/2 cup ketchup
- 11/3 cup hickory flavored BBQ sauce
- 2 Tbsp. lemon juice
- 2 Tbsp. molasses
- 1 1/4 tsp. chili powder
- 1 tsp. grated lemon zest
- 1/2 tsp. each ground cumin & paprika
- 1/2 tsp. dried rosemary
- 1/4 tsp. black pepper
Preparation
Step 1
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-inch intervals, so that it looks like ribs. Cut about halfway into the meat, not all the way through. Use about 1 1/2 Tbsp. spice rub per slab of ribs and rub into both sides of mead and into score marks. Cover with plastic wrap and refrigerate overnight for best flavor.
SAUCE
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. 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 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 barbecue sauce. Remove pork from grill and let rest for 1 minute, then cut along score marks into individual ribs. Serve hot
393 calories
10.5 g total fat
49 g protein
24g carbohydrate
1.2g fibre
154mg cholesterol
708mg sodium