1 tsp ground ginger
1 tsp ground coriander
1/2 tsp paprika
1/4 tsp black pepper
1 tsp salt, optional
3 lb pork loin back ribs or
1 spareribs
GLAZE
1/2 cup red currant jelly
3 tbsp orange juice
1 tbsp lemon juice
1 1/2 tbsp dijon style mustard
1 fresh orange slices, for garnish
A Recipe for
Barbecued Pork Ribs With Currant Glaze
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This Recipe for Barbecued Pork Ribs With Currant Glaze is one of thousands in the Recipes-to-go Barbecue Cookbook.
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“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
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This is a recipe for Barbecued Pork Ribs With Currant Glaze from the recipe cookbook of Recipes-to-go (Barbecue)
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
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Food Tip |
When one has tasted watermelon he knows what the angels eat. |
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Worries go down better with soup. |
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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 10-12" from coals (or
under broiler), turning from time to time. Pork will take 60-70
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. Source: My little file box.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Serves: 4
Barbecued Pork Ribs With Currant Glaze Recipe brought to you by Recipes To-Go