Barbecued Pork Ribs With Currant Glaze
Yield: 4 Servings
Ingredients
1 ts ground ginger
1 ts ground coriander
1/2 ts paprika
1/4 ts black pepper
1 ts salt; optional
3 lb pork loin back ribs or
1 spareribs
----------------------------------GLAZE-----------------------------------
1/2 c red currant jelly
3 tb orange juice
1 tb lemon juice
1 1/2 tb dijon style mustard
1 fresh orange slices; for
-garnish
Instructions
Combine first five ingredients and rub onto meaty side of ribs. Cover
and refrigerate for 2 hours. Take out of refrigerator and bring to
room temperature for 20 minutes before grilling.
An hour or so before serving, start cooking ribs 10-12" from coals (or
under broiler), turning from time to time. Pork will take 60-70
minutes to cook depending on thickness. Meanwhile, heat to combine
red currant jelly, orange, and lemon juice with mustard. Brush ribs
frequently with glaze during last 15 minutes of cooking. Garnish with
orange slices. Serve this with a nice Cabernet Sauvignon or a Gamay
Beaujolais. Source: My little file box.
Ingredients
1 ts ground ginger
1 ts ground coriander
1/2 ts paprika
1/4 ts black pepper
1 ts salt; optional
3 lb pork loin back ribs or
1 spareribs
----------------------------------GLAZE-----------------------------------
1/2 c red currant jelly
3 tb orange juice
1 tb lemon juice
1 1/2 tb dijon style mustard
1 fresh orange slices; for
-garnish
Instructions
Combine first five ingredients and rub onto meaty side of ribs. Cover
and refrigerate for 2 hours. Take out of refrigerator and bring to
room temperature for 20 minutes before grilling.
An hour or so before serving, start cooking ribs 10-12" from coals (or
under broiler), turning from time to time. Pork will take 60-70
minutes to cook depending on thickness. Meanwhile, heat to combine
red currant jelly, orange, and lemon juice with mustard. Brush ribs
frequently with glaze during last 15 minutes of cooking. Garnish with
orange slices. Serve this with a nice Cabernet Sauvignon or a Gamay
Beaujolais. Source: My little file box.
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