One of my favourite dishes is pork ribs, generously painted with BBQ sauce and I enjoy it both winter and summer. My usual recipe is a foolproof oven method…apartment ribs as some call it (because they don’t have grills).I do have a grill, both gas and charcoal but I’m often using my new Napolean grill, made in Canada and built to last more than 2 summers! The rotisserie attachment from my previous grill fits perfectly on the new one and it was time to put it to use.Rotisserie chicken, easy – done but ribs? Let’s see…easy as well. I season the ribs like I always do, then I simply skewer them on the spit, with the meat forming an S shape. Place the spit on the motor and slow cook with the grill cover down.
2 racks of pork ribs (back ribs)
hickory or smoked sea salt
ground black pepper
fresh or dried thyme leaves
1 1/2 cups ketchup
1/4 cup red wine vinegar
2-3 minced Chipotle peppers in adobo
2-3 Tbsp. Worcestershire sauce
- Place a boning knife under the silver skin on the underside of your ribs and loosen enough to be able to place your finger in, then pull off the skin and discard.
- Season both sides of your ribs and place in the fridge for 2-3 hours. When you’re ready to cook them, take out of the fridge.
- Prepare your gas grill by taking out the grates and placing a drip pan in the grill and fill with water.
- Light the two outer burners ( or one side) and adjust the dial (s) until you get 325F (with lid closed).
- Thread your ribs on the spit (like an S-shape) and attach to the motor. Close the lid of your grill and cook for approx. 90 -120 minutes.
- Meanwhile, add all your BBQ sauce in a medium pot and heat under low heat. Once hot, taste, adjust to your taste and take off the heat.
- When ribs are cooked, you will see the bones exposed and the meat should be able to come off the bone.
- Take ribs off the spit, place on a tray, reheat your BBQ sauce and generously brush on both sides. Serve.
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