Barbecued Pork Ribs with Currant Glaze
back ribs, or spare ribs
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 to 12 inches from coals (or under broiler), turning from time to time.
Pork will take 60 to 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.