Recipe for...BBQ Pork Ribs with Apricot Glaze


Recipe for... ribs recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	BBQ Pork Ribs with Apricot Glaze This recipe is rated : 3 Recipe Ingredients 4 lb pork backrib, 4 - full racks 1 orange 14 oz apricots, drained 1/4 cup honey 1/3 cup chutney, finely chopped 1 tsp lemon rind, grated 2 tbsp lemon juice 1/3 cup tomato puree 1 clove garlic, minced 1/2 tsp salt 1 lrg onion Cooking Procedures Several hours before cooking meat, cut orange in half. Rub juice on each rack of ribs. Allow to marinate until cooking time. Combine all other ingredients. Bring to simmer in a small saucepan. Simmer for 2 minutes. Remove from heat. Set aside to cool. Prepare barbecue coals. When ready brush ribs with sauce. Grill 35 - 45 minutes in all, Start ribs rounded-side up; turning ribs every 10 minutes. Brush with sauce frequently. When cooked through, and sides are crisp and glazed, remove from fire. Serve one rack per person.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: not drain. Add tomato sauce, sugar, and dash of pepper. Cream butter substitute and cornstarch and thicken. Simmer fifteen minutes. Mrs. Sophia Salzberger. CREAMED CARROTS ji j Carrots. Pepper. 1 tblsp. fat. Grated nutmeg. 1/2 tblsp. corn flour. Milk. 1 tsp. sugar. Parsley. l/2 tsp. salt. y Scrape and slice carrots ; cook until tender in small amount of water ; add enough milk to the liquor to make 1 cup ; add salt, pepper, sugar, grated nutmeg, and thicken with corn flour rubbed
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