Barbecued Spare Ribs

• 1/3 cup mango chutney
• One 14.5 oz (411g) can chopped tomatoes, drained
• 1/3 cup tomato ketchup
• 1/3 cup white wine vinegar
• 1/4 cup packed light brown sugar
• 2 tbsp Thai sweet chile sauce
• 2 tbsp soy sauce
• 2 tsp smoked paprika
• 3 garlic cloves, finely minced
• 4 1/2 lb (2kg) pork spare ribs
• Salt and freshly ground black pepper

1. Rub the chutney through a sieve into a large bowl.
2. Add the tomatoes, ketchup, vinegar, brown sugar, chile sauce, soy sauce, paprika, and garlic and mix well.
3. Preheat the oven to 375F (190C).
4. Season the ribs with salt and pepper.
5. Combine the ribs and chutney mixture into a large roasting pan, overlapping the ribs.
6. Cover tightly with aluminum foil.
7. Bake for 1 hour.
8. Baste the ribs and continue baking, uncovered, for about 30 minutes, until tender.
9. Let cool for 5 minutes.
10. Cut into individual ribs, then pile onto a serving platter.

mango, tomatoes, tomato ketchup, white wine vinegar, brown sugar, chile sauce, soy sauce, paprika, garlic, pork spare ribs, salt

Taken from www.cookstr.com/recipes/barbecued-spare-ribs (may not work)