Barbecued Pork Ribs with Red Currant Glaze



4 servings



1 tsp. ground ginger
1 tsp. ground coriander
1/2 tsp. paprika
1/4 tsp. pepper
1 tsp. salt
3 lbs. pork loin back ribs or
2 lbs. spareribs


1/2 cup red currant jelly
3 tbsp. orange juice
1 tbsp. lemon juice
1 tbsp. Dijon mustard
Thin orange slices, for garnish


Combine the first five ingredients and rub thoroughly over the meaty side of the ribs. Cover and refrigerate for 2 hours.

An hour before serving, start cooking ribs 10-12 inches from coals, turning periodically. Pork will take 60-70 mintes to cook, depending on the thickness.

Meanwhile, combine jelly, juices and mustard. Brush ribs frequently with glaze during the last 15 minutes of cooking. Garnish with orange slices.

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