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Spit-Barbecued Ribs
3 to 4 lbs. pork loin back ribs
1 cup soy sauce
1/2 cup sherry or pineapple juice
2 tbsp. honey
1 clove garlic, crushed
1/2 cup honey
4 servings
Place meat in plastic bag or shallow glass dish.
Mix soy sauce, sherry, 2 tbsp. honey and the garlic; pour over meat.
Fasten bag securely or cover dish with plastic wrap.
Refrigerate 8 hours, turning meat occasionally.
Remove meat from marinade; reserve marinade.
Lace ribs on spit rod; secure with holding forks.
Check balance by rotating spit in palms of hands.
Place foil drip pan under spit area.
Cook ribs on rotisserie 1 1/2 to 2 hours or until done, basting frequently with reserved marinade.
Brush over ribs with 1/2 cup honey during last 30 minutes of cooking.
3 to 4 lbs. pork loin back ribs
1 cup soy sauce
1/2 cup sherry or pineapple juice
2 tbsp. honey
1 clove garlic, crushed
1/2 cup honey
4 servings
Place meat in plastic bag or shallow glass dish.
Mix soy sauce, sherry, 2 tbsp. honey and the garlic; pour over meat.
Fasten bag securely or cover dish with plastic wrap.
Refrigerate 8 hours, turning meat occasionally.
Remove meat from marinade; reserve marinade.
Lace ribs on spit rod; secure with holding forks.
Check balance by rotating spit in palms of hands.
Place foil drip pan under spit area.
Cook ribs on rotisserie 1 1/2 to 2 hours or until done, basting frequently with reserved marinade.
Brush over ribs with 1/2 cup honey during last 30 minutes of cooking.
