Barbecued pork ribs w/apricot-chutney glaze

4 Servings

Ingredients

Quantity Ingredient
4 pounds Pork backrib; 4 - full racks
1 Orange
14 ounces Apricots; drained
¼ cup Honey
⅓ cup Chutney; finely chopped
1 teaspoon Lemon rind; grated
2 tablespoons Lemon juice
⅓ cup Tomato puree
1 Clove garlic; minced
½ teaspoon Salt
1 large Onion

Directions

1) Several hours before cooking meat, cut orange in half. Rub juice on each rack of ribs. Allow to marinate until cooking time.

2) Combine all other ingredients. Bring to simmer in a small saucepan.

Simmer for 2 minutes. Remove from heat. Set aside to cool.

3) Prepare barbecue coals. When ready brush ribs with sauce. Grill 35 - 45 minutes in all, Start ribs rounded-side up; turning ribs every 10 minutes.

Brush with sauce frequently.

4) When cooked through, and sides are crisp and glazed, remove from fire.

Serve one rack per person.

Per serving: 993 Calories; 66g Fat (61% calories from fat); 47g Protein; 50g Carbohydrate; 224mg Cholesterol; 566mg Sodium Recipe by: Ron West

Posted to Bakery-Shoppe Digest V1 #526 by Ron West <ronwest@...> on Jan 24, 1998

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