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
Written recipes as a concept can be traced back into antiquity, at least as far back as ancient Egypt, and potentially, even further back. Having said that, these, early cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to food historians is a collection of stone 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 people feel `exhilarated, wonderful and blissful`. Much later, in Roman times a man called Apicius compiled a collection of scripts detailing recipes cooked by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the cooks of his times made use of a wide range of herbs and spices, including a few that will be familiar to modern chefs such as thyme, rue and dill. Continuing our culinary historical journey, there are two recipe books which date from the fourteenth century : a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the spicy food that is served today, but instead descriptions of the types of meals prepared for the rich and wealthy people of that time. Later on, in the 15th century, the Crusaders brought back many spices and herbs from the holy land, including spices like parsley, basil and rosemary. These new culinary innovations caused an increase in books on cooking, the majority of which are kept safe in academic collections. Over the succeeding few hundred years, the wealthy families of the West competed to serve up the most exotic meals, and consequentially the best chefs and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. When we get to the twentieth century, cooking books were in great demand, mostly due to better eduction, people having increased spare time and having more money to spend. The TV revolution brought us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Barbecued Pork Ribs With Currant Glaze recipe.
