Meal, serves 6, 450 cal/serving
- 3lb rack pork spare ribs
- fresh ground pepper and sea salt
For the Glaze:
- 1 jar x 7.6oz. HerbNZest Basil Peach Raisin Chutney
- 2 tbsp. fresh squeezed lemon juice
- 2 tbsp. spicy brown mustard
- 1 tsp. chili powder
- salt to taste
Directions For Preparation
Season rack of ribs liberally with sea salt and ground pepper and let it sit for 1/2 hour. Combine all the glaze ingredients in a saucepan and bring to a boil. Cook for 5 minutes avoiding over-boiling the sauce. Brush on two tablespoons of glaze and save the rest to serve table side.
Pre heat grill to low heat. Cook the ribs with bone-side down until tender for about 2 hours. Continue to cook, basting with the glaze every 10 minutes for the remaining cook time, about 45 minutes. When ribs are done, let cool to the touch and then slice and serve with a side of wilted greens, salad or boiled corn.
- Deboleena Dutta