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Barbecue Pork Ribs with Currant Glaze Recipe

A home-style Barbecue Pork Ribs with Currant Glaze Recipe made with Ground Ginger, Ground Coriander, Paprika, Black Pepper, and Salt. Keep it handy for the next time you cook it.

Ingredients

• 1 tsp
• 1 tsp
• 1/2 tsp
• 1/4 tsp
• 1 tsp
• 3 lb

Method (preview)

1. 1

   GLAZE 1/2 c Red currant jelly 3 tb Orange juice 1 tb Lemon juice 1 1/2 tb Dijon style mustard

2. 2

   Fresh orange slices; for -garnish

3. 3

   Combine first five ingredients and rub onto meaty side of ribs.

4. 4

   Cover and refrigerate for 2 hours.

5. 5

   Pork will take 60-70 minutes to cook depending on thickness.

6. 6

   Meanwhile, heat to combine red currant jelly, orange, and lemon juice with mustard.

7. 7

   Brush ribs frequently with glaze during last 15 minutes of cooking.

8. 8

   Garnish with orange slices.

9. 9

   PREHEAT THE OVEN TO 250F.

10. 10

    Salt and pepper the pork ribs evenly and place in a baking dish and cook for 2 hours to render the fat and tenderize the meat.

11. 11

    Remove the ribs from the dish, drain the fat and set aside.

12. 12

    Heat a wok or large frying pan and add the oil.

13. 13

    Quickly add the shallots, scallions, ginger and garlic.

14. 14

    Stir-fry for 20 seconds and add the rest of the sauce ingredients.

15. 15

    Reduce the heat and simmer the sauce gently for 15 minutes.

16. 16

    Allow the sauce to cool. (These steps can be done hours ahead or even the night before.) When you are ready to cook the ribs, smear them with the barbecue sauce.

17. 17

    Make a charcoal fire and, when the coals are ash white, grill the ribs, basting with any remaining sauce.

18. 18

    Cook the ribs for 5-to-10 minutes on each side, depending on thickness.

19. 19

    Serve immediately.

20. 20

    Preparation:Chop ribs into 2" sections. Mix remaining ingredients and marinate ribs in mixture for 4-6 hours, turning several times.

21. 21

    If you marinate overnight, keep refrigerated, and allow to warm up before baking.

22. 22

    Baking: Preheat barbecue to 350F degrees.

23. 23

    Drain ribs, saving marinade.

24. 24

    Place ribs on rack in roasting pan.

25. 25

    Bake at 325 degrees for 45 minutes, basting every 15 minutes.

26. 26

    Turn up heat to (high - 375F/400F) and finish undisturbed for 15 minutes - until slightly rusty.

27. 27

    Serve hot.

28. 28

    Mix the barbecue sauce, juice, garlic, vanilla and allspice.

29. 29

    Place chops on greased / or sprayed rack.

30. 30

    Barbecue 3-4 inches from heat for 10 to 12 minutes on each side or until done, brushing frequently with barbecue sauce.

31. 31

    Trim pork tenderloin of all fat (the sesame oil will prevent burning on the grill.

32. 32

    Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well (make sure the ginger is not not clumping.

33. 33

    Place pork into marinade and place in refrigerator for 6 to 8 hours (over- night if you prefer).

34. 34

    Remove pork from marinade and place on covered grill. Add wet wood to grill firepan to insure adequate supply of smoke. Prepare sauce

35. 35

    Combine barbecue sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1 minced garlic clove in a bowl and mix well.

36. 36

    Serve over sliced pork tenderloins.

37. 37

    STUFFING 1 Red bell pepper, strip 1/4" x 2"

38. 38

    2 lb Boned pork loin * * Pocket cut thru the center for stuffing.

39. 39

    MAKE THE STUFFING:Combine all stuffing ingredients in a 4 qt. microwave-safe bowl.

40. 40

    Stir well to blend.

41. 41

    Cook, uncovered, on high for 20 minutes or until thickened (note: stuffing will turn into a black, tar-like mass ~- this is o.k.!).

42. 42

    Cool to room temperature.

43. 43

    Drain stuffing in a metal colander over a deep bowl to catch drippings. While draining, proceed with rest of dish.

44. 44

    TO MAKE ROAST: Mix the garlic, cumin, cayenne, ketchup, soy sauce, and worcestershire sauce. Add drainings from stuffing; mix well.

45. 45

    Using a spoon, stuff the stuffing into the pocket of the pork.

46. 46

    Place the pork in a foil-lined roasting dish.

47. 47

    Pour 1 cup of the sauce over the pork, covering it completely.

48. 48

    Roast in a preheat covered barbecue (350 F.) for about 45 minutes, basting 2 times and using half of the remaining sauce to baste each time.

49. 49

    Remove roast from pan.

50. 50

    Cover with aluminum foil and let it stand for about 15 minutes before you slice it.

51. 51

    Heat pan drippings and sauce and serve along side of pork.

52. 52

    In large pan, cook ribs in boiling water 45 to 60 minutes or until tender.

53. 53

    Meanwhile, in medium saucepan, combine remaining ingredients; simmer uncovered 20 minutes, stirring occasionally.

54. 54

    Grill or broil ribs as desired, turning and basting frequently with sauce. Refrigerate leftovers.