barbequed pork ribs/ currant glaze

Categories
Meats
Yield
4 servings
MeasureIngredient
1 teaspoon Ground ginger
1 teaspoon Ground coriander
½ teaspoon Paprika
¼ teaspoon Pepper
1 teaspoon Salt
3 pounds Pork loin back ribs or
1½ pounds Spareribs
  Glaze
½ cup Red currant jelly
3 tablespoons Orange juice
1 tablespoon Lemon juice
1 tablespoon Dijon mustard
  Thin orange slices,garnish

BARB DAY

COMBINE THE FIRST FIVE INGREDIENTS AND RUB ONTO THE MEATY SIDE OF THE RIBS. COVER AND REFRIGERATE FOR 2 HOURS. AN HOUR OR SO BEFORE SERVING, START COOKING RIBS 10 TO 12" FROM COALS (OR UNDER BROILER) TURNING FROM TIME TO TIME. PORK WILL TAKE 60 TO 70 MINUTES TO COOK DEPENDING ON THEE THICKNESS. MEANWHILE, HEAT TO COMBINE RED CURRANT JELLY, ORANGE AND LEMON JUICE WITH MUSTARD. BRUSH RIBS FREQUENTLY WITH THE GLAZE DURING THE LAST 15 MINUTES OF COOKING. GARNISH WITH ORANGE SLICES.

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