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Barbecued Pork Ribs with apricot-Chutney Glaze

4 lb Pork backrib; 4 - full racks
1 Orange
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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