| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Grilled |
4 |
servings |
INGREDIENTS
| 1 |
ts |
Ground ginger |
| 1 |
ts |
Ground coriander |
| 1/2 |
ts |
Paprika |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
Salt |
| 3 |
lb |
Pork loin back ribs or |
| 1 1/2 |
lb |
Spareribs |
| 1/2 |
c |
Red currant jelly |
| 3 |
tb |
Orange juice |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Dijon mustard |
| 1 |
|
Thin orange slices; garnish |
INSTRUCTIONS
GLAZE
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.
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