In this recipe tenderloins of pork are sliced to resemble ribs - but with more meat. The roasted vegetable basting sauce keeps the meat succulent and the chilli packs in the spice. Serve with a green salad.
Preparation: 30 minutes
Cooking: 45 minutes
Total: 1 hour, 15 minutes
2 pork tenderloins, about 350 g each, trimmed of fat
cooking oil spray (preferably olive oil)
1 medium red onion, chopped
1 medium red capsicum (bell pepper), chopped
3 cloves garlic, minced
1 cup (250 ml) tomato sauce
½ cup (125 ml) mild chilli (pepper) sauce
¼ cup (60 ml) treacle or golden syrup
3 tablespoons Worcestershire sauce
2 tablespoons light brown sugar
2 teaspoons chilli powder
2 teaspoons mustard powder
hot chilli sauce, to taste
Soak four 30 cm wooden skewers in water for 30 minutes. Butterfly the pork tenderloins, then cut into 'ribs' and thread on the skewers. Cover and refrigerate.
Preheat the barbecue to 230°C. Lightly oil a roasting pan. Spread onion, capsicum and garlic in the pan and lightly coat with some cooking oil spray. Place the roasting pan over indirect heat and roast the vegetables, tossing frequently, until browned and tender, for about 15 minutes.
Transfer the vegetables to a food processor. Add tomato sauce, mild chilli sauce, treacle or golden syrup, worcestershire sauce, sugar, chilli powder, mustard and hot chilli sauce. Purée, then pour into a saucepan. Cover and cook over medium - low heat on the side burner, stirring occasionally, until bubbly and richly flavoured, about 15 minutes. Remove a cup of the sauce for basting and keep the rest hot.
Lightly oil a barbecue grill rack and preheat to medium-high heat. Baste both sides of the 'ribs' generously with sauce. Cook for about 15 minutes, turning and basting every 4 minutes, until well browned and cooked through. Serve with remaining sauce on the side.