Of late, I have heard things that I never dreamed of before, alleged even by professedly Christian ministers against the fundamental doctrines of God’s Word; and some have even dared to say that the substitution of Christ, His suffering in our stead, was not just. Then they have added that God forgives sin without any atonement whatever; but, if the first be not just, what shall I say of the second? If God continually forgives sin without taking any care of His moral government, if there be nothing done for the vindication of His justice, how shall the Judge of all the earth do right? Then the very foundations of the universe would be removed, and what would the righteous do? Depend upon this, whatever modern philosophy may say, “Without shedding of blood there is no remission of sin,” that is to say, without an atonement and an atonement consisting of the giving up of a life of infinite value, there is no passing by of human transgression.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats		Pork, Meats, Bar-b-q	4	Servings

INGREDIENTS

		-JUDI M. PHELPS
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
		Spareribs
1/2	c	Red currant jelly
3	tb	Orange juice
1	tb	Lemon juice
1 1/2	tb	Dijon style mustard
		Fresh orange slices; for garnish

INSTRUCTIONS

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@shell.portal.com or
jphelps@best.com
Posted to MM-Recipes Digest V4 #138 by John Weber <hdbrer@ibm.net> on May
18, 1997

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