The Boneless Rib
(a.k.a. Beer Marinated
Boneless Pork Rib with BBQ Sauce)
 from Sticky
Fingers and Tenderloins
Ted Reader
Fire up the barbecue and throw on a few steaks and a rack o'ribs. Whether
from fish, fowl or animal, Ted Reader has found some of the best steak
and rib recipes on the continent. Colur. 240 pages. $27.95.
Ribs are delicious but are mostly bone. This boneless rib is a pork loin
cut into three lengthwise, slowly braised and then grilled. All meat and
all tender -- no bones about it. Serves 8.
1 boneless pork loin (3 to 4 lb. and about 1 foot long)
1/2 cup Bone Dust BBQ Spice (see book for recipe)
2 lemons, thinly sliced
2 bottles beer
Beer BBQ Sauce
1 1/2 cups hickory smoke-flavoured BBQ sauce
1 cup beer
1/2 cup brown sugar
1/2 cup ketchup
1 tbsp. lemon juiuce
2 tsp. Bone Dust BBQ Spice (see book for recipe)
Salt to taste
1. Cut the pork loin lengthwise into 3 equal pieces. The pieces should
look similar to a back rib but without the bones. Rub the pork with the
BBQ spice, pushing the spices into the meat. Place pork in a roasting
pan. Lay 3 or 4 lemon slices on each "rib." Pour the beer over
the pork. Marinate, covered and refrigerated for 2 to 4 hours.
2. Preheat oven to 375 degrees Farenheit.
3. Cover ribs tightly with lid or foil. Braise for 1 1/2 hours or until
tender. Let cool in the beer.
4. While the ribs are cooling make the sauce. Whisk together BBQ sauce,
beer, brown sugar, ketchup, lemon juice, BBQ spice and salt.
5. Preheat grill to medium-high.
6. Remove pork from the marinade, discarding marinade. Grill "ribs"
for 3 to 4 minutes per side or until lightly charred, basting liberally
with sauce.
7. Slice pork into 1-inch thick slices to resemble ribs. Transfer to
a serving platter and serve with remaining sauce for dipping.
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