Pork ribs are not always the healthiest choice. For those nights when you feel like a sticky barbecued pork feast without the added fat, slice and skewer pork tenderloins to resemble ribs and cook them on the barbecue. Serve the tenderloins with a refreshing garden salad and homemade chips for a restaurant-style meal.
Preparation time 30 mins
Cooking time 45 mins
2 pork tenderloins, about 350g each, trimmed of fat
Olive oil cooking spray
1 red onion, chopped
1 red capsicum, chopped
3 cloves garlic, finely chopped
1 cup tomato sauce
1⁄2 cup mild chilli sauce
1⁄4 cup molasses or treacle
3 tablespoons Worcestershire sauce
2 tablespoons soft brown sugar
2 teaspoons chilli powder
2 teaspoons mustard powder
Hot chilli sauce, to taste
Soak four 30cm wooden skewers in water for 30 minutes to prevent them burning. Butterfly the pork tenderloins, cut them to resemble ribs, then thread them onto the skewers. Cover and put in the fridge.
Place the oven rack in the upper third of the oven and preheat to 230°C. Lightly oil a roasting pan. Spread the onion, capsicum and garlic in the pan and lightly coat with cooking oil spray. Roast the vegetables, tossing frequently, for about 15 minutes or until browned and tender.
Transfer the vegetables to a food processor. Add the tomato sauce, mild chilli sauce, molasses, Worcestershire sauce, sugar, chilli powder,
mustard powder and hot chilli sauce. Puree, then pour into a saucepan. Cover and cook over medium-low heat, stirring occasionally, for about 15 minutes or until bubbly and well flavoured. Remove a cup of the sauce for basting and keep the rest hot.
Oil a barbecue grill rack lightly and preheat to medium-high heat. Baste each side of the pork generously with the sauce, then cook on the grill
rack over direct heat, turning and basting every 4 minutes, for about 15 minutes or until well browned and cooked through. Serve the pork with any remaining sauce on the side.