125ml Tomato sauce
125ml mayonnaise
50ml soy sauce
50ml smooth apricot jam
30ml honey
2 cloves garlic, crushed
50ml beef stock
Black pepper
10ml dry mustard
125ml chutney

Combine all the ingredients except the ribs. Place ribs in a marinade dish and pour basting mixture over. Allow to stand for at least 2 hours. Prepare an indirect fire and place a foil drip pan between the coals. Stand the ribs upright in a rib rack. Place on the grid over the drip pan. Cover the kettle and cook for 30 – 45 minutes depending on the size and thickness of the ribs. Brush with remaining baste twice during the cooking time.