Categories: Pork, Meats 
      Yield: 4 servings 
  
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      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.