DRY-RUBBED BBQ RIBS WITH CHUTNEY GLAZE
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The dry rub or cure used on these ribs is delicious on almost everything.
Use the leftover dry rub on chicken, steak, even salmon.
The chutney glaze is the perfect compliment to the pungent spices.
To keep the sugar in the chutney from scorching,
be sure to only glaze the ribs during the last two minutes of cooking.
(Makes:8 Servings)
Ingredients
1 cup brown sugar
1/2 cup kosher salt
11/2 tablespoons garlic powder
11/2 tablespoons allspice
11/2 tablespoons ground ginger
11/2 tablespoons onion powder
1 teaspoon cayenne pepper
6-7 pounds pork spare ribs, membrane removed
2 cups fruit chutney
1/2 cup apple juice
Directions
Combine the sugar, salt and spices in the bowl of a food processor.
Process to combine well. Cut the ribs into racks large enough to fit your grill.
Rub the ribs generously with the dry rub then wrap airtight with plastic wrap.
Refrigerate for 24 hours.
To cook the ribs, preheat the oven to 350°F.
Gently rinse off any excess dry rub from the ribs and pat dry.
Place the ribs in a shallow roasting pan and cover the pan with aluminum foil.
Roast the ribs for 1 hour.
Meanwhile, in a small mixing bowl, whisk together the chutney and apple juice. Set aside.
Preheat your grill to high. Remove the cooked ribs from the roasting pan and place on the barbecue.
Grill for 3 to 5 minutes on each side or until golden brown.
Finally, brush the top side of the ribs with the chutney mixture and grill, top side up, for 2 to 3 minutes longer to glaze.
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