Barbecued pork ‘ribs’ worthy of a blue ribbon, but with only one-quarter the fat of regular ribs. How? Make them from lean pork tenderloin instead of fat-laden baby back or spare ribs. The tenderloin ‘ribs’ taste just as delicious as the real thing and are healthier, too.
Serve these ribs with ‘confetti slaw’ – thinly sliced carrots, cabbage, even red capsicum – made with low-fat mayonnaise. Don't forget to make a jug of fresh lemonade.
For over 20 years, farmers have been breeding leaner pigs, and pork now contains considerably less fat than it did in the past. It also contains higher levels of the ‘good’ polyunsaturated fats. The average fat content of lean pork is just 3.5 per cent, much the same as skinless chicken breast.