Barbecued Loin-Back Ribs
Submitted by purrrfektion
Rotisserie baby back ribs slow-cooked over coals and basted with a homemade tomato-brown sugar BBQ sauce, finished with hickory smoke. Spit-roasted for an hour until fall-off-the-bone tender.
YIELD
14 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsIf you’ve got a rotisserie attachment on your grill, this is the recipe that justifies the purchase.
Baby back ribs get laced accordion-style onto the spit and rotate slowly over coals for a full hour. While they spin, a from-scratch barbecue sauce simmers on the side: sauteed onion, tomato sauce, brown sugar, lemon juice, and steak sauce.
During the last 30 minutes, you start basting. Layer after sticky layer goes on as the ribs turn, building up a caramelized glaze.
And then the final touch: dampened hickory chunks hit the coals, filling the grill with smoke that seeps into every crevice of that lacquered meat.
Pro Tips
- Lace the ribs accordion-style on the spit so they’re compact and balanced. Uneven weight means wobbly rotation and uneven cooking.
- Keep the coals low and slow. You want gentle, indirect heat. If the coals are too hot, the outside chars before the inside cooks through.
- Soak the hickory chunks in water for at least 30 minutes before adding them. Damp wood smolders and smokes instead of flaming up.
- Save extra sauce for the table. People will want to dip.
Ingredients
Directions
For sauce, cook onion in hot oil until tender but not brown, add the next 7 ingredients.
Simmer uncovered for 15 min or until of nice sauce consistency.
Salt and pepper the ribs, lace in accordion style on spit, securing with holding forks.
Put a drip pan under ribs. Attach spit to motor and lower BBQ hood.
Let ribs rotate over slow coals 1 hour or until meat is well done.
Last 30 min., brush ribs frequently with sauce and add dampened wood (hickory) chunks to coals for smoke flavor.
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