Serve these ribs with potato salad and grilled corn on the cob pieces for a well-rounded summertime meal.

Chutney Spareribs

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)

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.

Nutritional facts per serving: calories: 421, total fat: 23g, saturated fat: 9g, cholesterol: 70mg, sodium: 297mg, carbohydrate: 29g, fiber: 1g, protein: 23g, vitamin A: 4%, vitamin C: 13%, calcium: 4%, iron: 14%

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