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Ingredients
- 1 tsp Grnd ginger
- 1 tsp Grnd coriander
- 1/2 tsp Paprika
- 1/4 tsp Black pepper
- 1 tsp Salt, optional
- 3 lb Pork loin back ribs or possibly Spareribs
- 1/2 c. Red currant jelly
- 3 Tbsp. Orange juice
- 1 Tbsp. Lemon juice
- 1 1/2 Tbsp. Dijon style mustard Fresh orange slices, for garnish
Directions
- Combine first five ingredients and rub onto meaty side of ribs. Cover and chill for 2 hrs. Take out of refrigerator and bring to room temperature for 20 min before grilling.
- An hour or possibly so before serving, start cooking ribs 10-12" from coals (or possibly under broiler), turning from time to time. Pork will take 60-70 min to cook depending on thickness. Meanwhile, heat to combine red currant jelly, orange, and lemon juice with mustard. Brush ribs frequently with glaze during last 15 min of cooking. Garnish with orange slices. Serve this with a nice Cabernet Sauvignon or possibly a Gamay Beaujolais.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 4 servings | |
| Calories 126 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.4g | 1% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 658mg | 27% |
| Potassium 78mg | 2% |
| Total Carbs 32.02g | 9% |
| Dietary Fiber 1.0g | 3% |
| Sugars 22.67g | 15% |
| Protein 0.55g | 1% |
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