Barbequed pork ribs/currant glaze - gwhp32a

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.