BARB DAY
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
1 glaze
1/2 cup red currant jelly
3 tbsp orange juice
1 tbsp lemon juice
1 tbsp dijon mustard
1 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.
Servings: 4 servings
Barbequed Pork Ribs/ Currant Glaze Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat; Pork
The History of Recipes
Written recipes as a concept can be observed far back into history, certainly as far back into history as the ancient Egyptians, and possibly even further than that. However, mostly, these early cookbooks were just very simple hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history are some clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Moving on, there were two interesting recipe books from the 14th Century : a book titled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these are not about the spicy food that is familiar to us all today, but instead accounts of the types of food prepared for the upper classes of the time. During the following few centuries, the rich and powerful families of the West tried to offer the best banquets, and because of this cooks and their collection of recipes increased in prestige. Even so, it wasn`t until the nineteenth century the formal cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, trying out, and writing down recipes that were common in the better off homes of the day. The revolution that is television gave us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Barbequed Pork Ribs_ Currant Glaze recipe.
