Recipe - Barbequed Pork Ribscurrant Glaze - Gwhp32a

1 teaspoon Ground ginger
1 teaspoon Ground coriander
One half teaspoon Paprika
One fourth teaspoon Pepper
1 teaspoon Salt
3 pound Pork loin back ribs or
1 One half pound Spareribs

GLAZE
One half cup Red currant jelly
3 tablespoon Orange juice
1 tablespoon Lemon juice
1 tablespoon Dijon mustard
Thin orange slices,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.
Posted to recipeludigest by GramWag@aol.com on Feb 8, 1998