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
We can trace the history of written recipes back into the distant past, in truth as far back into recorded history as the Egyptians, and possibly even further. Interesting though that is, mostly, these ancient records were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe discovered, according to historians are a few ancient tablets in Sumerian describing 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 anyone who tried it feel exhilarated and blissful. Later on, in Roman times around 25BC a man called Apicius assembled a number of scripts which described recipes prepared by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, a style of dining still practiced today. This early Roman chef recounts how the early Romans made use of many different aromatic flavours, including a few you will know like thyme, rue and dill. Later on, there are a couple of interesting cookery books from the 1300s ; one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the spicy food that is popular today, but rather recipes for the types of meals served to the rich and powerful of those days. Later on in the 1400s, the Crusaders brought back many new foods, spices and herbs from the holy land, including spices such as basil and coriander. These new foods and tastes caused a torrent in manuscripts on cookery, many of which still exist in private libraries. By the advent of the twentieth century, recipe publications were increasing in popularity due to better eduction, more spare time and having more money. The introduction of the TV brought us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Barbequed Pork Ribs_ Currant Glaze recipe.
