Serve these tasty tropical ribs with potato salad and grilled corn on the cob for a well-rounded summertime meal.
3 to 4 pounds meaty pork spareribs or loin back ribs
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.
Nutritional Information Per Serving (1/8 of recipe): 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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