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Chinese-style Boneless Ribs Recipe


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     Chinese-style Boneless Ribs

Category   Breakfast - Brunch
Sub Category   None

1/2 cup soy sauce
1/2 cup apricot preserves
1/4 cup hoisin
1/4 cup dry sherry
2 TBS grated ginger
1 TBS toasted sesame oil
2 cloves garlic (minced)
1 Tsp 5-spice
1 Tsp ground black pepper
2 pork tenderloins (3-4 pounds)

Whisk soy, apricot, hoisin, sherry, ginger, sesame, garlic, 5-spice and black pepper. Separate 3/4 cup of mixture and add 1/4 cup ketchup and 1 TBS molasses. Simmer over low heat for 5 minutes to thicken. Retain remaining mixture for use as a marinade.
Remove any silver skin from tenderloins. Butterfly pork tenderloins lengthwise and pound lightly to event thickness. Place in a ziploc bag and add marinade. Marinate in refrigerator for 30 minutes to 4 hours.
Heat grill to med-high. Lightly brush pork with vegetable oil and add to grill. Heat for two minutes to set a good sear, then flip the sides and glaze the first cooked side. Cover and flip every 2-3 minutes and glazing at each flip. 4 total flips should be enough to cook through. Remove from heat and add remaining glaze to meat. Tent with foil and rest for 5 minutes.
Slice the pork thin on a bias. Recommend eating with rice.

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