Rotisserie cooked, these Barbecued Ribs afford amazing flavor and rich, moist texture. Superb eating that’s finger-licking good.

Barbecued Ribs
Recipe type: Pork Rib
Serves: 4
  • 1 Cup water
  • 1 Cup ketchup
  • 3 Tablespoons vinegar
  • 1 Tablespoon sugar
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon celery seed
  • 1/4 teaspoon Tabasco sauce
  • 4 pounds pork loin back ribs or meaty spareribs; 2 strips
  1. For sauce, in a saucepan, combine water, ketchup, vinegar, sugar, Worcestershire sauce, celery seed and Tabasco. Heat to boiling; reduce heat. Simmer, uncovered, 30 minutes, stirring occasionally.
  2. Sprinkle ribs with salt and pepper. Lace ribs, accordion-style, onto spit rod, securing with holding forks. Test balance. Arrange medium-hot coals around drip pan; test for medium heat.
  3. Attach spit, turn on motor, lower grill hood. Let ribs rotate over drip pan for 1 1/4 hours or until well done. Brush ribs with sauce the last 15 minutes of cooking.
This recipe yields 4 servings.

Per Serving (excluding unknown items): 81 Calories; trace Fat (3.3% calories from fat); 1g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 753mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 1 1/2 Other Carbohydrates.

Absolutely great with steamed corn and French Fries.

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