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6 servings
suggest servings
| 1 | teaspoon | ginger | ground |
| 1 | teaspoon | coriander | ground |
| 1/2 | teaspoons | paprika | |
| 1/4 | teaspoons | black pepper | |
| 1 | teaspoon | salt | optional |
| 3 | pounds | pork loin | back ribs, or spare ribs |
| 1/2 | cup | red currant jelly | |
| 3 | tablespoons | orange juice | |
| 1 | tablespoon | lemon juice | |
| 1 1/2 | tablespoons | dijon mustard | |
| 6 | slices | orange | fresh, for garnish |
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 inches 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.
com
| % Daily Value* | |
| Total Fat 36.0g | 55% |
| Saturated Fat 13.0g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 578mg | 24% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 63.0g | 126% |
| Vitamin A | 2% | Vitamin C | 8% | |
| Calcium | 7% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Are you one of those people who frequently request substitutions when ordering meals in restaurants? You know who you are. All you "sauce-on-the-siders," ingredient changers, and...
One observation about this making this bread: I made it the first couple of times using King Arthur White Unbleached Bread Flour and the results were really good; crusty and only a little misshapen (which didn't disturb me a bit!). The second time, I used what I had on hand, which was King Arthur's All-Purpose Unbleached White Flour - not Bread Flour - and the loaf came out only slightly less crusty but with a perfect shape! And very good, too. I made 3 loaves this way and the results were consistent. Also, I read on another website that Cuban Bread does not hold up well, i.e. it gets stale quickly and to eat it right away. I have not found that to be the case.
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