Spit-Barbecued Ribs

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.