South Jersey Dining Guide

BARBECUED PORK RIBS with APRICOT-CHUTNEY SAUCE
Debi Godsey -Hammonton

4 baby pork back-ribs in full racks (4 lbs)
1 orange
1 can (14-15 oz) apricots, drained
1/4 cup honey
1/3 cup chutney, finely minced
1 tsp lemon rind, grated
2 tbsp fresh lemon juice
1/3 cup tomato puree
1 garlic clove, pressed
1/2 tsp salt
1 onion

Several hours before cooking meat, cut orange in half. Rub juice on each rack of pork ribs, allowing it to marinate until cooking time. Combine all other ingredients. Bring to simmer in a small saucepan. Simmer for two minutes and remove from heat. Set aside to cool. Prepare barbecue coals. When ready, brush ribs with sauce. Grill 35 - 45 minutes, turning ribs every 10 minutes. Brush with sauce frequently. When cooked through, and sides are crisp and glazed, remove from the fire. Serves four.

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