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
It is possible to track the history of `recipes` way back into the distant past, in truth as far back into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, sadly, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Later on, in The time of the roman empire 25BC a man called Apicius assembled a few documents which described recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals were divided into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Romans were skilled in the use of a good variety of spices, including a few that will be familiar to modern chefs like thyme, fennel and asafoetida. For the decades that followed, the powerful families of the West tried to serve the most extravagent banquests, and because of this the best chefs and their collection of recipes were at a premium. Notwithstanding that, it was during the 1800s that haute cuisine and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and publishing recipes to allow everyone to enjoy them. The arrival of television brought us celebrity chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Barbecued Pork Ribs With Currant Glaze recipe.
