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posted: 9/3/2014 6:30 AM

Apricot Chutney Ribs with Radish/Broccoli Slaw

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  • Pam Larson of Mundelein turned apricots and peach tea into a chutney for ribs and added radishes to a slaw to accompany the meat.

       Pam Larson of Mundelein turned apricots and peach tea into a chutney for ribs and added radishes to a slaw to accompany the meat.
    Steve Lundy | Staff Photographer


1 rack pork ribs (3 pounds; 12 ribs)

6 cups water

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2 bottles (18.5 ounces each) Pure Leaf peach tea

2 tablespoons salt

2 cups dried apricots

1 cup boiling water

1 jar (18 ounces) apricot preserves

1 teaspoon red chili flakes

½ teaspoon salt


1 package (12 ounces) fresh broccoli slaw

8 radishes, sliced

⅔ cup light mayonnaise

2 tablespoons whole grain Dijon mustard

2 tablespoons honey

For the ribs: In a large stockpot, combine ribs, water, sweet tea and salt and bring to a boil. Boil for 15 minutes or fork tender. Remove ribs and place on rack.

Place apricots in bowl and pour boiling water on top, letting them soften for 10 minutes. Drain and cut each apricot into slices.

In a 1-quart saucepan combine the apricot preserves, sliced apricots, red chili flakes and salt. Bring to a boil on stove. Let cool. Place mixture in blender to purée into a chutney.

Prepare gas grill by preheating to 350 degrees. Place ribs on grill and grill for 10 minutes per side, coat with apricot chutney on both sides until the ribs are golden and the chutney has made a nice crust.

For the slaw: Place broccoli slaw and sliced radishes in serving bowl.

In another bowl combine mayonnaise, mustard and honey. Right before serving add dressing to slaw. Serve slaw alongside ribs.

Serves four to six.

Pam Larson, Mundelein

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