BBQ Pork Ribs with Apricot Glaze |
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Ingredients4 lb pork backrib, 4 - full racks
1 orange
14 oz apricots, drained
1/4 cup honey
1/3 cup chutney, finely chopped
1 tsp lemon rind, grated
2 tbsp lemon juice
1/3 cup tomato puree
1 clove garlic, minced
1/2 tsp salt
1 lrg onion
1 orange
14 oz apricots, drained
1/4 cup honey
1/3 cup chutney, finely chopped
1 tsp lemon rind, grated
2 tbsp lemon juice
1/3 cup tomato puree
1 clove garlic, minced
1/2 tsp salt
1 lrg onion
ProceduresSeveral 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.
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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