Rotisserie Baby Back Ribs
["Recipe courtesy of\u00a0Steven Raichlen,\u00a0How to Grill<\/a>(Workman Publishing Co., 2001)<\/em>","Recipe courtesy of\u00a0Steven Raichlen,\u00a0
- 2 racks baby back pork ribs (2 lbs. total)
- ¼ cup California Olive Ranch extra virgin olive oil
- 1 or 2 lemon wedges
- 1 bunch fresh rosemary
- Coarse sea salt and black pepper
- 2 Tbsp. Herbes de Provence
- Remove the thin papery membrane on the back of each rack of ribs or have your butcher do this for you.
- Using a sharp, slender knife and starting on the bone side, make starter holes in the meat between every two ribs. Twist the knife blade to widen the holes. This makes it easier to insert the spit. Use an over-and-under weaving motion to thread the ribs, through the holes, onto the spit.
- Place the oil in a bowl and squeeze in a wedge or two of lemon. Using the rosemary as a basting brush, lightly brush the ribs on both sides with some of the lemon oil. Generously season the ribs on both sides with salt and pepper, then the Herbes de Provence. You can grill the ribs right away, but they’ll be even more flavorful if you let them marinate for 15 to 20 minutes.
- Set up the grill for rotisserie grilling and preheat to high.
- When ready to cook, attach the spit to the rotisserie mechanism and turn on the motor. Grill the ribs, covered, until golden brown and cooked through, 40 minutes to 1 hour, depending on their size. Baste the ribs with lemon oil as they cook, using the rosemary as a brush. The ribs are done when the meat has shrunk back about ¼ inch from the ends of the bones. Serve at once.