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60 minutes
Cook: 60 minutes
9 calories per serving view nutrition facts
4 servings
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| 1 | teaspoon | ginger | ground |
| 1 | teaspoon | coriander | ground |
| 1/2 | teaspoon | paprika | |
| 1/4 | teaspoon | black pepper | |
| 1 | teaspoon | salt | |
| 3 | pounds | pork lion back ribs | or 1 1/2 pounds spareribs |
| Glaze | |||
| 1/2 | cup | currant jelly | |
| 3 | tablespoons | orange juice | |
| 1 | tablespoon | lemon juice | |
| 1 | tablespoon | dijon mustard | |
| 1 | x | orange | thin slices, for 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 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.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 632mg | 26% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 0.0g | 2% |
| Sugars 0.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 3% | Vitamin C | 10% | |
| Calcium | 1% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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