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Barbecued pork ribs with currant glaze
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| Artist: |
_ |
| Categories: |
Barbecue, Glaze, Meats, Pork, Ribs |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | -JUDI M. PHELPS | | 1
| tsp | Ground ginger | | 1
| tsp | Ground coriander | | 1/2
| tsp | Paprika | | 1/4
| tsp | Black pepper | | 1
| tsp | Salt, optional | | 3
| lbs | Pork loin back ribs or | | | Spareribs | | | GLAZE | | 1/2
| cup | Red currant jelly | | 3
| tbsp | Orange juice | | 1
| tbsp | Lemon juice | | 1 1/2
| tbsp | Dijon style mustard | | | Fresh orange slices, for | | | -garnish |
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Procedures:
| 1 | Combine first five ingredients and rub onto meaty side of ribs. | | 2 | Cover and refrigerate for 2 hours. | | 3 | Take out of refrigerator and bring to room temperature for 20 minutes before grilling. | | 4 | An hour or so before serving, start cooking ribs 10-12" from coals (or under broiler), turning from time to time. | | 5 | Pork will take 60-70 minutes to cook depending on thickness. | | 6 | Meanwhile, heat to combine red currant jelly, orange, and lemon juice with mustard. | | 7 | Brush ribs frequently with glaze during last 15 minutes of cooking. | | 8 | Garnish with orange slices. | | 9 | Serve this with a nice cabernet sauvignon or a gamay beaujolais. |
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