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
Academics have traced the existance of recipes back into antiquity, certainly as far into history as the Egypt of the Pharoahs, and possibly even further. In practice though, these, old records were just simple pictorial recipes for food preparation.
Interestingly, the oldest recipe discovered, according to historians is a series of tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. During Roman times around 25BC a man called Apicius compiled a collection of scripts describing recipes cooked by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were separated into appetizers, main course and dessert, a very modern way of dining. This early Roman chef recounts how the early Romans used many spices, including a few that will be familiar to modern chefs like bay, rue and asafoetida. During the succeeding few hundred years, the wealthy families of the West competed with each other to lay on the most extravagent banquests, and consequentially chefs and their recipes were greatly in demand. However, it was during the nineteenth century 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 USA, devoted their lives to collating, testing, and publishing recipes to help cooks of their time. By the arrival of the 20th century, cooking books were in high demand, as a result of better eduction, more spare time and having more money. |
We hope you enjoy this Barbecued Pork Ribs With Currant Glaze recipe.
