Spit-Barbecued Ribs
Juicy, tender pork ribs infused with savory soy, sweet honey, and aromatic garlic, perfect for outdoor grilling enthusiasts and family cookouts alike.
Ingredients
Instructions
- Place meat in a plastic bag or shallow glass dish.
- Mix soy sauce, sherry or pineapple juice, 2 tablespoons honey, and garlic.
- Pour marinade over the meat. Fasten the bag or cover the dish securely.
- Refrigerate for 8 hours, turning the meat occasionally.
- Remove meat from marinade and reserve the marinade.
- Lace ribs on spit rod and secure with holding forks.
- Check balance by rotating the spit in the palms of your hands.
- Arrange medium-hot coals at the back of the firebox and place a foil drip pan under the spit area.
- Cook the ribs on a rotisserie for 1.5 to 2 hours or until done, basting with the marinade.
- Brush the ribs with 1/2 cup honey during the last 30 minutes of cooking.
Tips & Substitutions
For optimal flavor, marinate the ribs overnight if possible. If you don't have sherry, pineapple juice works as a great substitute for a touch of sweetness. Ensure the coals are medium-hot to prevent burning; adding wood chips can enhance the smoky flavor. For easy cleanup, line the foil drip pan with aluminum foil. Consider pairing the ribs with a Hearty Salad for a refreshing contrast.
Serving Suggestions
Serve the spit-barbecued ribs with warm baked beans and coleslaw for a traditional barbecue experience. They also pair nicely with cornbread or a Cold Platter Plate(A Sunday Afternoon Special) for a more casual setting. Don't forget to have extra sauce on the side for dipping or drizzling.
Storage & Reheating
Store any leftover ribs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also reheat them on the grill for an added smoky flavor, basting with leftover marinade if desired.
Nutrition & Diet Analysis (per serving)
Each serving of Spit-Barbecued Ribs contains roughly 174 calories, with 14g protein, 23g carbohydrates, and 4g fat. It is an excellent source of protein (29% of the Daily Value) and vitamin C (21% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 2081mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the ribs are done cooking?
The ribs are done when they reach an internal temperature of at least 145°F (63°C), but for tender, fall-off-the-bone results, aim for around 190-203°F (88-95°C). Check by inserting a meat thermometer into the thickest part of the meat, avoiding the bone.
Can I use a gas grill instead of a rotisserie for these ribs?
Yes, you can cook the ribs on a gas grill by wrapping them in foil and placing them on indirect heat. Cook them for about 2 hours, occasionally basting with the marinade, to achieve juicy and flavorful results.
What can I do with leftover marinade?
Leftover marinade can be boiled for safety to use as a sauce. Reduce it in a saucepan on the stove until it thickens slightly, then use it to baste the ribs during the last few minutes of cooking or drizzle over the finished dish for extra flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).