Barbecued Pork Ribs With Currant Glaze Recipe


Ingredients

1 tsp ground ginger
1 tsp ground coriander
1/2 tsp paprika
1/4 tsp black pepper
1 tsp salt, optional
3 lb pork loin back ribs or
1 spareribs

GLAZE

1/2 cup red currant jelly
3 tbsp orange juice
1 tbsp lemon juice
1 1/2 tbsp dijon style mustard
1 fresh orange slices, for garnish


Directions

Combine first five ingredients and rub onto meaty side of ribs. Cover
and refrigerate for 2 hours. Take out of refrigerator and bring to
room temperature for 20 minutes before grilling.

An hour or so before serving, start cooking ribs 10-12" from coals (or
under broiler), turning from time to time. Pork will take 60-70
minutes to cook depending on thickness. Meanwhile, heat to combine
red currant jelly, orange, and lemon juice with mustard. Brush ribs
frequently with glaze during last 15 minutes of cooking. Garnish with
orange slices. Serve this with a nice Cabernet Sauvignon or a Gamay
Beaujolais. Source: My little file box.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com


Servings: 4 servings

 

 

Barbecued Pork Ribs With Currant Glaze Recipe brought to you by Recipe Ideas


Categories: Barbeque; Bbq; Beef; Meat; Pork


The History of Recipes

Transcribed cooking instructions as a concept can be tracked back into history, certainly as far back into history as pharonic Egypt, and maybe further still. Interesting though that maybe, generally, these ancient cookbooks were just simple hieroglyphic or cunieform instructions for preparing food.

In an interesting twist, the oldest recipe found, according to historians is a series of clay tablets in Sumerian which recount the preparation 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`.

Continuing our culinary historical journey, there are a couple of recipe books published in the 14th Century - one book called `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, they are unconnected to the spicy food that is familiar to us all today, but rather descriptions of the types of meals eaten by the rich people of the time.

Over the succeeding few centuries, the wealthy families of the West competed to serve up the most extravagent banquests, and as a result the best cooks and their recipes were greatly in demand. Even so, it was during the 19th century that fine cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy.

When we get to the 20th century, cooking books were highly popular as a result of increased literacy, people having more spare time and having more money.

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We hope you enjoy this Barbecued Pork Ribs With Currant Glaze recipe.

 


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