Barbecued Pork Ribs with Currant Glaze
Yield
6 servingsPrep
25 minCook
60Ready
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
coriander
ground |
|
| ½ | teaspoons | paprika |
|
| ¼ | teaspoons | black pepper |
|
| 1 | teaspoon |
salt
optional |
|
| 3 | pounds |
pork loin
back ribs, or spare ribs |
|
| ½ | cup | currant jelly |
*
|
| 3 | tablespoons | orange juice |
|
| 1 | tablespoon | lemon juice |
|
| 1 ½ | tablespoons | dijon mustard |
|
| 6 | slices |
oranges
fresh, for garnish |
*
|
Trans-fat Free, Low Carb, Sugar-Free
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 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.
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