Sticky Chutney & Mustard Braai Ribs

Ingredients

• 1.5 kg pork ribs
• 1/2 cup fruit chutney
• 2 tbsp Dijon or mild mustard
• 2 tbsp tomato sauce
• 2 tbsp brown sugar
• 2 garlic cloves, crushed
• 1 tbsp Worcestershire sauce
• 1 tbsp lemon juice
• salt and black pepper to taste

Method

1. Season the ribs with salt and pepper.
2. Cook the ribs covered in a 160 C oven for about 60 minutes until almost tender, or cook slowly beside the braai fire.
3. Mix the chutney, mustard, tomato sauce, sugar, garlic, Worcestershire sauce and lemon juice.
4. Place the ribs over medium braai coals.
5. Brush generously with the glaze.
6. Braai for 15 to 20 minutes, turning and basting frequently.
7. Allow the glaze to become dark, sticky and caramelised without burning.
8. Rest briefly before cutting into portions.