Smokey BBQ “Boneless Ribs”


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!

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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.

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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.

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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.


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.


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