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| 1 | teaspoon | ginger | ground |
| 1 | teaspoon | coriander | ground |
| 1/2 | teaspoon | paprika | |
| 1/4 | teaspoon | black pepper | |
| 1 | teaspoon | salt | |
| 3 | pounds | pork lion back ribs | or 1 1/2 lb spareribs |
| Glaze | |||
| 1/2 | cup | currant jelly | |
| 3 | tablespoons | orange juice | |
| 1 | tablespoon | lemon juice | |
| 1 | tablespoon | dijon mustard | |
| 1 | x | orange | thin slices, for garnish |
Combine the first five ingredients and rub onto 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 thee thickness.
Meanwhile, heat to combine red currant jelly, orange and lemon juice with mustard. brush ribs frequently with the glaze during the last 15 minutes of cooking. garnish with orange slices.
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nlike meats and poultry, fish and shellfish must be handled very gently. In order to keep seafood fresh special emphasis must be placed on the careful and safe handling of it. Seafood naturally dwells in a very moist, often extremely cold environment, som...
I used to make this 20 yrs ago. Lost the recipe and am so happy to find it again. It is delicious and very pretty. I make little individual pizzas on pretty Xmas plates and give them as gifts. People love it! (if you can't find candied cherries, use marichino ones drained and patted dry ... use red and green.)