While shopping at Sam’s Club I spotted ‘Boneless Pork Loin Back Ribs’. I had seen them at Sam’s Club before & had never really considered buying them. A ‘reduced’ sticker made me take another look. A’reduced price’ of just over $7. for 3.5 pounds of pork, 2 nice sized slabs. Without a second thought, into the cart they went.
Yes, I am one of those people that take advantage of reduced price meat.
I made up a batch of brine. Why? Because it was pork and pork is always better brined. I hadn’t decided how I was going to cook these but Asian Flavors sounded good. The really important part of brining is the Kosher Salt to Liquid ratio, additional flavors can be anything you like. Along with 2/3 cup kosher salt, 1 gallon of water, I added garlic, ginger, red pepper flakes and pepper corns.
While the pork was soaking, I set about deciding how I was going to cook them. I am familiar with most cuts of meat and their various names, but these were a bit of a mystery. Google gave me a mix of answers, including some heated discussion on whether these were ‘ribs’ or not. Clearly, these were not a ‘standard’ cut of pork. Some suggested these are dry and tough – which told me they were over cooked. Others said to cook them low and slow wrapped in foil. Still others suggested braising them. The National Pork Board doesn’t even mention this cut. I was beginning to wish I hadn’t bought them. Leave it to Sam’s Club to come up with yet another cut of meat.
Then a light bulb went off. What I had were not ribs. This meat is cut from the Loin. Somehow, I missed the ‘loin’ part of this label. What I saw was, ‘Pork Back Ribs – Boneless’ After much, mostly futile research, I decided to go with my gut instinct and grill these, much like I would pork loin chops.
You can see how this slab of pork is cut to resemble ‘ribs’. Actually, even though they aren’t ‘ribs’ those slices do serve to help the brine and the sauce soak into the meat.
I brushed them and didn’t actually marinate them in the Teriyaki- next time I would let them marinate for a few hours, even overnight. These are pretty lean, with just a bit of fat and fairly thin.
After great debate, this is how I went about cooking these, Boneless Pork Loin ‘Ribs’.
Sear the meat on both sides over the direct heat. Then move to the off side of the grill to cook using indirect heat.
Once you have moved them on to the off side of the grill, shut the lid and let them cook for about 10 – 15 minutes. The internal temperature should be 145° – remove and cover with foil.
After they have rested for about 10 minutes. Slice thinly against the grain. I served these with grilled peppers, onions, pineapple and jasmine rice.
I have to admit that I kept going back and slicing off sliver after sliver of pork until I just couldn’t eat another bite.
Quick, simple, delicious & affordable.
Need the recipe / method for the brine? Brine – check it out.