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Slice down the length of the tenderloin, but not going all the way through, so it opens up like a book. Pound the meat to an even thickness. Score the meat, slicing about halfway through, at 2.5 cm intervals to resemble a rack of ribs.
Stir the chili powder with the mustard powder, onion powder, garlic powder, salt and pepper. Rub the spice mixture evenly all over the pork. Let stand for 30 minutes. Meanwhile, whisk the barbecue sauce with the jam and mustard until smooth. Microwave, on HIGH, for 60 seconds or until warmed through. Measure out 2 tbsp (30 mL) sauce and brush all over the pork; reserve remaining sauce.
Select the "Sausage/Pork/Lamb" program and press "OK". Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the rack on the grill and close the lid.
Cook until the indicator light has changed to the colour red. Remove the pork from the grill and tent with foil; rest for 5 minutes. Slice at the scored intervals to portion into ‘ribs’. Serve with remaining sauce on the side.
Tips: Use a mallet or a small, heavy-bottom saucepan to pound the meat. Serve with coleslaw, oven-baked sweet potato fries and green beans for a nutritious BBQ menu that can be enjoyed anytime of year. The rub mixture is a bit spicy so reduce the chili powder to 1 tsp (5 mL) for milder ‘ribs’.
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