Ingredients
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 - Gwhp32a Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat; Pork
The History of Recipes
Recipes as a concept can be traced way back into the distant past, at least as far as the ancient Egyptians, and possibly even further than that. In practice though, in the main part, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe discovered, according to experts is a collection of tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Progressing into Roman times 25BC a man called Apicius assembled a collection of scripts describing recipes enjoyed by the Romans. In his publication, Apicius tells us how the roman meals were separated into appetizers, entrees and dessert, a style of dining still practiced today. He also tells us how the Romans used a good variety of herbs and spices, including a few you will know such as basil, rue and dill. Over the succeeding few hundred years, the powerful families of the West competed with each other to serve the most exotic banquets, and consequentially cooks and their recipes became highly prized. Notwithstanding that, it was during the 1800s that fine cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and writing down recipes for their fellow cooks to enjoy. When we get to the twentieth century, recipe books are in high demand, mostly due to better eduction, people having more free time and disposable income. The TV revolution brought us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Barbequed Pork Ribs_Currant Glaze Gwhp32a recipe.
