Barbecued pork ribs with currant glaze

Yield: 4 Servings

Measure Ingredient
\N \N -JUDI M. PHELPS
1 teaspoon Ground ginger
1 teaspoon Ground coriander
½ teaspoon Paprika
¼ teaspoon Black pepper
1 teaspoon Salt; optional
3 pounds Pork loin back ribs or
\N \N Spareribs
½ cup Red currant jelly
3 tablespoons Orange juice
1 tablespoon Lemon juice
1½ tablespoon Dijon style mustard
\N \N Fresh orange slices; for garnish

GLAZE

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.

Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...

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