Chutney Spareribs
Recipe from Better Homes and Gardens

Serve these saucy ribs, hot off the grill, with potato salad and corn on the cob.


Chutney Spareribs

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Servings: 6 servings
Prep Time: 35 mins
Total Time: 1 hr 50 mins
Related Categories: Grilling, Pork Ribs
 
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Ingredients
  • 3  to 4 pounds
    meaty pork spareribs or loin back ribs
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  •  
    Salt
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  • 1  cup
    mango chutney
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  • 1/4  cup
    bottled chili sauce
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  • 2  tablespoons
    vinegar
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  • 1  tablespoon
    Worcestershire sauce
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  • 1  teaspoon
    dry mustard
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  • 1/2  teaspoon
    onion powder
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  •   Several dashes
    bottled hot pepper sauce
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  •  
    Fresh thyme sprigs (optional)
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Directions
1.
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 until meat is tender. Drain ribs; sprinkle lightly with salt.
2.
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 until heated through.
3.
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 chutney sauce. Grill 5 minutes more. Pass remaining warmed chutney sauce. Garnish ribs with fresh thyme sprigs, if desired. Makes 6 servings.
Nutrition information
Calories 421, Total Fat 23 g, Saturated Fat 9 g, Cholesterol 70 mg, Sodium 297 mg, Carbohydrate 29 g, Fiber 1 g, Protein 23 g. Daily Values: Vitamin A 4%, Vitamin C 13%, Calcium 4%, Iron 14%. Percent Daily Values are based on a 2,000 calorie diet
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