Barbecued Pork Ribs with Currant Glaze

These aren’t your typical sticky-sweet barbecue ribs. These are wine-pairing ribs.

A dry rub of ground ginger, coriander, paprika, and black pepper goes on first, then the ribs rest in the fridge for a couple hours while those spices work their way into the meat.

On the grill, they cook low and slow, about an hour of patient turning until the pork is tender and the fat has rendered.

The finishing move is a warm glaze of red currant jelly melted with orange juice, lemon juice, and Dijon mustard. Brushed on during the last 15 minutes, it sets into a glossy, jewel-toned lacquer that’s fruity, tangy, and just sharp enough to cut through the richness.

Garnish with fresh orange slices and pour a glass of Cabernet Sauvignon or Gamay Beaujolais.

Chef Tips

• Bring the ribs to room temperature for 20 minutes before grilling. Cold meat on a hot grill means uneven cooking.
• Keep the ribs 10 to 12 inches from the coals. This isn’t a searing job; you want gentle heat so the fat renders slowly.
• Only glaze during the last 15 minutes. The jelly’s sugar will burn if it goes on too early.
• The currant glaze doubles beautifully as a sauce for roast duck or lamb if you have leftovers.