| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Grilled |
4 |
Servings |
INGREDIENTS
| 1 |
t |
Ground ginger |
| 1 |
t |
Ground coriander |
| 1/2 |
t |
Paprika |
| 1/4 |
t |
Pepper |
| 1 |
t |
Salt |
| 3 |
lb |
Pork loin back ribs or |
| 1 1/2 |
lb |
Spareribs |
| 1/2 |
c |
Red currant jelly |
| 3 |
T |
Orange juice |
| 1 |
T |
Lemon juice |
| 1 |
T |
Dijon mustard |
| 1 |
|
Thin orange slices, garnish |
INSTRUCTIONS
Combine the first five ingredients and rub onth 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 the thickness. Meanwhile, heat to combine red currant jelly, orange
and lemon juice with mustard. Brush ribs with the glaze during the
last 15 minutes of cooking. Garnish with orange slices. Converted by
MM_Buster v2.0l.
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