Barbequed Pork Ribs/currant Glaze - Gwhp32a Recipe
Yield: 4 ServingsRecipe by luhu.jp
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,
1 1/2 lbs: Spareribs,
Glaze,
1/2 cup: Red currant jelly,
3 tbsp: Orange juice,
1 tbsp: Lemon juice,
1 tbsp: Dijon mustard,
Thin orange slices, garnish
Directions:
COMBINE THE FIRST FIVE INGREDIENTS AND RUB ONTO THE MEATY SIDE OF THE
RIBS. COVER AND REFRIGERATE FOR 2 HOURS. AN HOUR OR SO BEFORE
SERVING, START COOKING RIBS 10 TO 12" FROM COALS (OR UNDER BROILER)
TURNING FROM TIME TO TIME. PORK WILL TAKE 60 TO 70 MINUTES TO COOK
DEPENDING ON THEE THICKNESS. MEANWHILE, HEAT TO COMBINE RED CURRANT
JELLY, ORANGE AND LEMON JUICE WITH MUSTARD. BRUSH RIBS FREQUENTLY
WITH THE GLAZE DURING THE LAST 15 MINUTES OF COOKING. GARNISH WITH
ORANGE SLICES.
Source from luhu.jp
RIBS. COVER AND REFRIGERATE FOR 2 HOURS. AN HOUR OR SO BEFORE
SERVING, START COOKING RIBS 10 TO 12" FROM COALS (OR UNDER BROILER)
TURNING FROM TIME TO TIME. PORK WILL TAKE 60 TO 70 MINUTES TO COOK
DEPENDING ON THEE THICKNESS. MEANWHILE, HEAT TO COMBINE RED CURRANT
JELLY, ORANGE AND LEMON JUICE WITH MUSTARD. BRUSH RIBS FREQUENTLY
WITH THE GLAZE DURING THE LAST 15 MINUTES OF COOKING. GARNISH WITH
ORANGE SLICES.
Source from luhu.jp