Chutney Spareribs Recipe

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Chutney Spareribs

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

  • 3 to 4 pounds meaty pork spareribs or loin back ribs
  • Salt
  • 1 cup mango chutney
  • 1/4 cup bottled chili sauce
  • 2 tablespoons vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/2 teaspoon 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 until 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 until 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 chutney sauce. Grill 5 minutes more. Pass remaining warmed chutney sauce. Garnish ribs with fresh thyme sprigs, if desired. Makes 6 servings.
Nutrition Facts
  • 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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