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Chutney Spare Ribs Recipe
3 to 4 lb. meaty pork spareribs or loin back ribs
Salt
1 cup prepared chutney (chutney is a mango jelly, apple or pear is a good substitue)
1/2 cup bottled chili sauce
2 Tbsp. vinegar
1 Tbsp. Worcestershire sauce
1 tsp. dry mustard
1/2 tsp. onion powder
Several dashes bottled hot pepper sauce
Fresh thyme sprigs (optional)
Cut ribs into serving-size pieces. Place ribs in a large pot. Add enough water to cover ribs. Bring to boiling; reduce heat. Cover and simmer about 1 hour; or till meat is tender. Drain ribs; sprinkle lightly with salt. Meanwhile, chop any large pieces of chutney. In a medium saucepan combine the chutney with the chili sauce, vinegar, Worcestershire sauce, 1 tablespoon water, dry mustard, onion
powder, and hot pepper sauce. Cook and stir over medium heat till heated through. Place ribs, meaty side down, on rack of an uncovered grill directly over medium coals. Grill 10 minutes. Turn ribs meaty side up; brush with some of the chunney sauce. Grill 5 minutes more. Serve with remaining warmed chutney sauce. Garnish ribs with fresh thyme sprigs, if desired. Makes 6 servings.
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