Spread a little less than a half jar of mint jelly onto the bottom of a glass roasting pan. Sprinkle with cumin and Chinese five spice. Place ribs onto jelly and spice mixture. Spread most of the rest of the mint jelly onto the ribs (reserving only a small portion to use as a side condiment after grilling). Sprinkle with cumin and Chinese five spice. Marinate for at least an hour, spreading the mint and spice mixture onto the sides of the ribs. Grill until just barely done - so the pork does not get dry. Serve with a little mint jelly on the side.
This is a wonderful meal, and for it you will need to can the mint jelly. It's easy, fairly fast, and beautiful once you're done.
Here's the recipe I use from Ball:
1 1/2 cups firmly packed mint leaves
2 1/4 cups water
2 tbsp lemon juice
3 1/2 cups granulated sugar
1 pouch liquid pectin
(makes 4 8oz jars of mint jelly)
Prepare jars and lids
Rinse and chop mint leaves
In a large stainless steel sauce pan combine mint leaves and water, bring to a boil over medium-high heat, then remove from heat, cover and let steep for 10 minutes
Pour liquid through a cheese-cloth lined sieve, measuring out 1 3/4 cups
In a large stainless sauce pan combine mint liquid, sugar and lemon juice
Bring to a full rolling boil over high heat - stirring constantly
Once you cannot stir the boil down, blend in liquid pectin and boil hard for 1 minute (again stirring constantly)
Remove from heat, skim off foam and add to jars, leaving 1/4 inch headspace
Wipe rim, put on lid and screw on band to finger tip tight
Put jars in canner, making sure they are covered by at least 1 inch water and process for 10 minutes
Turn off heat, uncover, and let sit for 5 minutes before removing jars
See "The Complete Book of Home Preserving" by Ball (pp. 10-11) for more details. I keep mint jelly on hand at all times for a quick and easy spontaneous gourmet meal.
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