Perfect for busy ballpark nights, these sandwiches are good served hot or cold. Cook pork ahead of time, and then assemble when ready to eat.
Preheat grill to medium-high heat.
Microwave jelly at HIGH 15 seconds or until melted.
Combine paprika and next 4 ingredients; rub evenly over pork. Place pork on grill rack coated with cooking spray; cover and grill 15 minutes, turning pork occasionally. Brush pork with jelly. Grill an additional 5 minutes or until thermometer registers 160° (slightly pink).
Place pork on a cutting surface. Lightly cover with foil; let stand 10 minutes.
While pork stands, combine ranch dressing and barbecue sauce in a large bowl. Cut pork into thin slices. Spread 1 tablespoon dressing mixture over bottom of each bun. Place pork slices evenly over dressing, and cover with bun tops.
Young Chefs can:
Stir together ranch dressing and barbecue sauce
Place bottom bun half on plate, and top sandwich with remaining bun half
Older Chefs can:
Brush pork with jelly
Spread ranch dressing mixture on bun