1 tsp ground ginger
1 tsp ground coriander
½ tsp paprika
¼ tsp pepper
1 tsp salt
3 lbs pork loin back ribs
Glaze
½ cup red currant jelly
3 tbsp orange juice
1 tbsp lemon juice
1 tbsp Dijon mustard
Thin orange slices — garnish
1. Combine the first five ingredients and rub on ribs. Cover and refrigerate 2 hours
2. Cook ribs over hot coals for one hour or until tender. Turning occasionally.
3. Meanwhile, combine red currant jelly, orange juice, lemon juice, and mustard in a sauce pan and heat.
4. Brush ribs frequently with the glaze during the last 15 minutes of cooking. Garnish with orange slice.
