Barbecued Pork Ribs with Red Currant Glaze
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Ingredients
| 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 |
Glaze
| 1/2 cup | red currant jelly | | 3 tbsp. | orange juice | | 1 tbsp. | lemon juice | | 1 tbsp. | Dijon mustard | | Thin orange slices, for garnish |
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Instructions
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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