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INGREDIENTS:
- 3/4 cup red currant jelly
- 1/2 cup chili sauce
- 1 teaspoon lemon juice
- dash red pepper sauce
- 1 teaspoon ground ginger
- 1/2 teaspoon ground dry mustard
- 4 pounds pork spareribs, trimmed, racks cut into 2 or 3 portions each
PREPARATION:
Serves 4.
Boil remaining sauce for 1 minute and pass with the ribs.
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