55 to 60 minutes
6 - 8 servings
2 to 3 pounds boneless pork country-style ribs
* salt and ground black pepper
2 tablespoons butter
1 medium onion, finely chopped
4 cloves garlic, minced
1 12 ounce bottle chili sauce
1 8 or 9 ounce jar Major Grey's chutney
1/3 cup apple cider vinegar
3 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 teaspoons hot pepper sauce
Melt butter in a 2-quart saucepan over medium heat. Add onion; Sauté 5 minutes or until tender. Add garlic; cook 1 more minute. Stir in remaining sauce ingredients.
Bring to a boil, then reduce heat to medium-low. Simmer 10 to 15 minutes, stirring frequently, until sauce is reduced to a little less than 3 cups. Remove sauce from heat and cool slightly. Sauce can be made and refrigerated up to 3 days ahead.
Heat charcoal 40 minutes until covered with a light layer of gray ash or heat gas grill on High 10 minutes with lid closed.
Season ribs with salt and pepper, then grill 4 inches above Medium-Low heat (325 degree grill surface temperature) 2 to 3 minutes per side or until browned. Baste ribs with sauce after browning, then close grill lid. Baste ribs and turn twice during cooking, after 15 and 25 minutes, for a total cooking time of 35 minutes.
Remove ribs from grill when center of thickest part of ribs reaches an internal temperature of 160 degrees. Serve ribs with sauce.
No Nutritional Information Available