There are so many varieties of BBQ. I prefer a sweet and tangy barbeque, but this smokey and slightly spicy barbeque recipe is really really good! We used it to make “Boneless Ribs” and they turned out quite delicious!
By making your own dry rub, you can cater it to your tastes. Do you like extra spice? Add a little kick or less, according to your whimsy.
Yes, I realize that these are not great pictures. It was raining and I had to shoot fast over the cloud of the bbq and the drops of rain. It was also windy……not the easiest conditions.
Look at these saucy ribs! OH YUM! Know knowing how easy and inexpensive it was to make “boneless ribs” from a flattened pork tenderloin, I may never go back.
Smokey BBQ “Boneless Ribs”
3 lbs pork tenderloin
1. Place tenderloin on a large cutting board. Trim off fat and discard. Cover with saran and use a meat mallet to pound the tenderloin to about a 1 inch thickness. Then cut in to 1 inch wide strips
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
3 Tbsp chili powder
1 Tbsp crushed chili flakes
1. Mix all ingredients well and set aside 6 Tbsp of dry rub to use in the sauce later.
2. Place “ribs” in a ziplock bag and shake with dry rub. Set in fridge for 4 hours or overnight.
Sauce
2 Tbsp olive oil
4 cloves finely minced garlic
*Combine these two items in a medium saucepan and heat over medium heat for 1 minute to soften the garlic.
15 oz can 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
Add to olive oil and garlic and reduce hea to low. Simmer for 15 minutes stirring well to combine.
When ready, grill ribs over high heat for 2 minutes on each side then brush with sauce and cook for another 2 minutes on each side.
Enjoy!!
