1 ts Ground ginger 1 ts Ground coriander 1/2 ts Paprika 1/4 ts Pepper 1 ts Salt 3 lb Pork loin back ribs or 1 1/2 lb Spareribs Glaze 1/2 c Red currant jelly 3 tb Orange juice 1 tb Lemon juice 1 tb Dijon mustard Thin orange slices,garnish 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.
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