INGREDIENTS:
- 3/4 cup red currant jelly
- 1/2 cup chili sauce
- 1 teaspoon ground ginger
- 1/2 teaspoon dry mustard
- dash ground red pepper
- 4 pounds pork spareribs, excess fat trimmed
PREPARATION:
Cut racks into thirds or quarters. Place ribs on rack in a baking pan and bake at 350° for 1 hour. Place ribs on oiled grill rack. Grill about 6 inches from medium coals for about 30 to 40 minutes, turning once. Baste with jelly mixture and grill for about 15 to 20 minutes longer, basting and turning the ribs frequently.
Serves 4 to 6.
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