Barbequed Pork Ribs/Currant Glaze
Yield
servingsPrep
20 minCook
Ready
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
coriander
ground |
|
| ½ | teaspoon | paprika |
|
| ¼ | teaspoon | black pepper |
|
| 1 | teaspoon | salt |
|
| 3 | pounds |
pork loin
back ribs, or 1 1/2 pounds spare ribs |
|
| Glaze | |||
| ½ | cup | currant jelly |
*
|
| 3 | tablespoons | orange juice |
|
| 1 | tablespoon | lemon juice |
|
| 1 | tablespoon | dijon mustard |
|
| 1 | slices |
oranges
garnish |
*
|
Trans-fat Free, Low Carb, Sugar-Free
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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