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Barbecued Pork Ribs with apricot-Chutney Glaze
4 lb Pork backrib; 4 - full racks
14 oz Apricots; drained
1/4 c Honey
1/3 c Chutney; finely chopped
1 ts Lemon rind; grated
2 tb Lemon juice
1/3 c Tomato puree
1 Clove garlic; minced
1/2 ts Salt
1 lg Onion
Several hours before cooking meat, cut orange in half. Rub juice
on each rack of ribs. Allow to marinate until cooking time.
Combine all other ingredients. Bring to simmer in a small saucepan.
Simmer for 2 minutes. Remove from heat. Set aside to cool.
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.
When cooked through, and sides are crisp and glazed, remove from
fire. Serve one rack per person.
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