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Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Ground ginger

  2. 1 teaspoon 5ml Ground coriander

  3. 1/2 teaspoon 2 1/2ml Paprika

  4. 1/4 teaspoon 1 1/3ml Pepper

  5. 1 teaspoon 5ml Salt

  6. 3 lbs 1362g / 48oz Pork loin back ribs or 1 1/2 lbs 681g / 24oz Spareribs glaze

  7. 1/2 cup 31g / 1.1oz Red currant jelly

  8. 3 tablespoons 45ml Orange juice

  9. 1 tablespoon 15ml Lemon juice

  10. 1 tablespoon 15ml Dijon mustard

  11. 1 Orange - sliced thin

Instructions Jump to Ingredients ↑

  1. Combine the first five ingredients and rub onto the meaty side of the ribs.

  2. Cover and refrigerate for 2 hours.

  3. An hour or so before serving, start cooking ribs 10 to 12" from coals (or under broiler) turning from time to time.

  4. Pork will take 60 to 70 minutes to cook depending on the thickness.

  5. Meanwhile, heat to combine red currant jelly, orange and lemon juice with mustard.

  6. Brush ribs with the glaze during the last 15 minutes of cooking.

  7. Garnish with orange slices.

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