Serves: 4
Ingredients:
3 to 4 pounds pork loin back ribs
1 cup soy sauce
½ cup sherry or pineapple juice
2 tablespoons honey
1 clove garlic
½ cup honey
Method:
Place meat in plastic bag or shallow glass
dish. Mix soy sauce, sherry, 2 tablespoon 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. Arrange medium hot coals at back of firebox;
place foil drip pan under spit area.
Cook ribs on rotisserie 1 ½ to 2 hours or
until done, basting frequently with reserved marinade. Brush ribs with ½ cup
honey during last 30 minutes of cooking. Add coals when necessary to maintain
even heat.
·
Make a meal of succulent,
honey-glazed ribs, chilled potato salad and a platter of icy crisp relishes,
topped off with strawberry shortcake.
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