1 teaspoon ground ginger
1 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon pepper
1 teaspoon salt
3 pounds pork loin back ribs
-- or --
1-1/2 pounds spareribs
-- glaze --
1/2 cup red currant jelly
3 tablespoon orange juice
1 tablespoon lemon juice
1 tablespoon dijon mustard
1 orange -- sliced thin
Instructions:
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 the thickness. Meanwhile, heat to combine red currant
jelly, orange and lemon juice with mustard. Brush ribs with the glaze
during the last 15 minutes of cooking. Garnish with orange slices.
