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Nutrition Facts
Serving Size 272 g
(Approx. 8 Servings)
Amount Per Serving
Calories 610 Calories From Fat 270
% Daily Value*
Total Fat 30 g 46%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 155 mg 52%
Sodium 1150 mg 48%
Total Carbohydrate 39 g 13%
Dietary Fiber 0 g 0%
Sugars 26 g
Protein 45 g
Vitamin A 4% Iron 8%
Vitamin C 2% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pork Ribs With Chutney BBQ Sauce
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 h 10 m
8  People


Recipe makes 8 Servings

2 Tbsp unsalted butter
1 medium white onion, finely chopped
4 H-E-B Peeled Garlic, minced
12 Oz H-E-B Chili Sauce
9 Oz Crosse & Blackwell Major Grey's Chutney
1/3 cup(s) apple cider vinegar
3 Tbsp H-E-B Worcestershire Sauce
2 Tbsp H-E-B Dijon Mustard
2 Tsp tabasco pepper sauce
2 Lb pork country-style ribs, boneless
1/8 Tsp kosher salt
1/8 Tsp H-E-B Ground Black Pepper
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Melt butter in a 2-quart saucepan over medium heat, then add onion and sauté 5 minutes, or until tender. Add garlic; cook 1 more minute.
Stir in chili sauce, chutney, vinegar, Worcestershire sauce, mustard and Tabasco sauce; bring to a boil, then reduce heat to medium-low and simmer 10-15 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, or heat gas grill on High 10 minutes with lid closed.
Season ribs with salt and pepper, then grill on medium-low heat (325°F grill surface temperature) 2-3 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°F; serve ribs with sauce.



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