Barbecued Pork Ribs W/apricot-Chutney Glaze

Yield:	4 Servings
Categories:	Pork, Grilling

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

Advertisement