Category: Pork Ribs

1 tsp Ground ginger

1 tsp Ground coriander

1/2 tsp Paprika

1/4 tsp Pepper

1 tsp Salt

3 lb Pork loin back ribs or

1 1/2 lb Spareribs

GLAZE

1/2 cup Red currant jelly

3 tbsp Orange juice

1 tbsp Lemon juice

1 tbsp Dijon mustard

Thin orange slices,garnish

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 THE 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.