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Barbecued Pork Ribs with Currant Glaze Recipe

	Category	Main Meal Recipes
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Ingredients And Procedures

-JUDI M. PHELPS 1.00 ts Ground ginger

1.00 ts Ground coriander

0.50 ts Paprika

0.25 ts Black pepper

1.00 ts Salt; optional

3.00 lb Pork loin back ribs or

Spareribs

0.50 c Red currant jelly

3.00 tb Orange juice

1.00 tb Lemon juice

1.50 tb Dijon style mustard

Fresh orange slices; for -garnish

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@shell.portal.com or jphelps@best.com

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<h1>Barbecued Pork Ribs with Currant Glaze</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P><P>-JUDI M. PHELPS 1.00 ts Ground ginger <P>1.00 ts Ground coriander <P>0.50 ts Paprika <P>0.25 ts Black pepper <P>1.00 ts Salt; optional <P>3.00 lb Pork loin back ribs or <P>Spareribs <P>0.50 c Red currant jelly <P>3.00 tb Orange juice <P>1.00 tb Lemon juice <P>1.50 tb Dijon style mustard <P>Fresh orange slices; for -garnish <P>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. <P>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. <P>Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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