| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Grill & out, Pork & ham |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 rounded-side 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 Bakery-Shoppe Digest V1 #526 by Ron West <ronwest@bigfoot.net> on
Jan 24, 1998
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