Barbecued Pork Ribs with Currant Glaze

4 hours Prep: 25 minutes Cook: 60-70 minutes

597 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

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

Directions

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.

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Nutrition Facts

Serving Size 242g

Amount per Serving

Calories 597 54% of calories from fat

	% 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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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.

Reviewed by northgardengal