Barbequed pork ribs/currant glaze - gwhp32a

4 servings

Ingredients

Quantity	Measure	Ingredient
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

Directions

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.