Name: Barbecued Pork Ribs with Currant Glaze
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

Your Master’s life was dominated by a cross. He has called you also to a life with a cross. This clear gospel note is so easy to forget in flabby Western society. With a great chorus of custom, advertisement and temptation this world is beckoning you to a life of self-indulgence. Your flesh is drawn to that appeal, and will fall in with the world’s suggestions. But the Lord of glory has called you to a life of self-denial, to a cross.

Walter Chantry

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. [email protected] or
[email protected]
Posted to MM-Recipes Digest V4 #138 by John Weber <[email protected]> on May
18, 1997

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