Recipe - Barbecued Pork Ribs Wapricot-Chutney Glaze

4 pound Pork backrib; 4 full racks
1 Orange
14 ounce Apricots; drained
One fourth cup Honey
1/3 cup Chutney; finely chopped
1 teaspoon Lemon rind; grated
2 tablespoon Lemon juice
1/3 cup Tomato puree
1 Clove garlic; minced
One half teaspoon Salt
1 lg Onion

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 roundedside 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 BakeryShoppe Digest V1 #526 by Ron West ronwest@bigfoot.net on
Jan 24, 1998