Serve these saucy ribs, hot off the grill, with potato salad and corn on the cob.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts

421 calories; 23 g total fat; 9 g saturated fat; 70 mg cholesterol; 297 mg sodium. 29 g carbohydrates; 1 g fiber; 23 g protein; 41 RE vitamin a; 8 mg vitamin c; 40 mg calcium; 3 mg iron;

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