Barbequed Pork Ribs/Currant Glaze
Spice-rubbed pork ribs finished with a sweet-tart currant jelly glaze spiked with orange juice, lemon, and Dijon mustard. Grilled low and slow until the meat pulls clean.
YIELD
servingsPREP
20 minCOOK
READY
These ribs start with a dry rub of ginger, coriander, paprika, and black pepper that wakes up the pork before it ever hits the heat.
After a two-hour rest in the fridge, the spices meld into the meat, creating a fragrant crust that deepens over the coals.
But the real showstopper is the currant glaze. Red currant jelly melted with fresh orange juice, lemon, and sharp Dijon mustard becomes this glossy, fruity lacquer that caramelizes into sticky, finger-licking goodness.
Brush it on during the last 15 minutes so it glazes without burning.
Garnish with fresh orange slices for a pop of color and a citrusy bite between rich, meaty mouthfuls.
Chef Tips
- Keep the ribs 10 to 12 inches from the coals for gentle, even cooking. Too close and you get charred outside, raw inside.
- Only apply the currant glaze in the final 15 minutes. The sugar in the jelly burns quickly over direct heat.
- Works beautifully under a broiler if you don’t have a grill. Just watch the glaze closely.
- Back ribs cook faster than spare ribs. Adjust your timing based on which cut you use.
Ingredients
Directions
Combine the first five ingredients and rub on to the meaty side of the ribs.
Cover and refrigerate for 2 hours.
An hour or so before serving, start cooking ribs 10 to 12 inches 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 frequently with the glaze during the last 15 minutes of cooking.
Garnish with orange slices.
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