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.
Easy, takes about the same amount of time as in the oven even tastier!
Rotisserie Pork Ribs
(serves 4-6)
2 racks of pork ribs (back ribs)
Dry rub
hickory or smoked sea salt
granulated garlic
ground black pepper
sweet paprika
fresh or dried thyme leaves
BBQ Sauce
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.
