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
Historians have found proof that recipes existed far back into the distant past, at least as far back into recorded history as the ancient Egyptians, and maybe even further. Interesting though that maybe, generally, these ancient recipes were just primitive pictorial instructions for food preparation.
As our culinary historical trip moves on a few more years we have two interesting cookery books which were published in the 14th Century ; a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these are nothing to do with the spicy food that is familiar to us all today, but rather recipes for the types of meals on the tables of the rich and powerful of those days. By the arrival of the 1900s, cooking books are increasing in popularity mostly as a result of increased literacy, people having more spare time and having more disposable income. |
We hope you enjoy this Barbequed Pork Ribs_ Currant Glaze recipe.
