Cut ribs into serving-size pieces. Place ribs in a 4- to 6-quart Dutch oven. Add enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes or until ribs are tender; drain.
Meanwhile, for sauce, snip any large pieces of chutney. In a small bowl stir together chili sauce, chutney, rum, garlic, dry mustard, and salt.
Brush some of the sauce over meaty side of ribs. Place ribs, bone sides down, in a shallow roasting pan. Bake, uncovered, in a 350 degree F oven for 15 to 20 minutes or until glazed and heated through. Brush with remaining sauce before serving. Makes 4 servings.