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August 8, 2011
Apricot-Glazed Ribs
Ham & Pork
Prep time:
5 minutesCooking time:
55 minutes“Buy a larger size jar of chutney and use the extra to make a quick, inexpensive side dish. Make a few cups of steamed white rice and stir in 1/4 cup of chutney for each cup of rice.”
Ingredients
Serves 4
- 2 (4-pound) racks pork ribs
- 1 tablespoon seasoned salt
- 2 cups water
- 1 (8-ounce) jar chutney
- 1 cup apricot preserves
- 1 teaspoon lime juice
- Lime wedges
Directions
1
Preheat oven to 375°F. Using a sharp knife, make a small incision lengthwise down the back of ribs. Rub all sides with seasoned salt.
2
Place ribs in a shallow baking dish. Add water; cover with foil. Bake for 40 minutes.
3
Meanwhile, combine chutney, preserves and lime juice in a small saucepan. Heat, stirring continually, over low heat until melted, about 5 minutes. Preheat broiler.
4
Place ribs on rack in broiler pan. Broil, turning every 5 minutes, basting with chutney sauce, for about 15 minutes. Cut into serving-size portions. Serve with lime wedges.
Variations(0)
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Cookin' xpress!
Cookin' xpress!
Save on cleanup time by using the foil tent from step 2 to wrap the leftovers for the freezer or refrigerator.
Great Pairings
Dilled Pepper Slaw
To save money, use red cabbage and green bell peppers. They cost less than green cabbage and other colors of peppers. But by using the red cabbage you will still have a delicious and festive dish.
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