| 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
A Message from our Provider:
“There is hope. There is Jesus”