ROTIS RECIPE SUGGESTIONS
27
SPARE RIBS
Marinade:
1 C. soy sauce
1
/
2
C. vinegar
1
/
2
C. honey
1
/
4
C. dry sherry
2 Tsp. chopped garlic
2 Tsp. sugar
1 C. water1 Chicken bouillon cube
1 Can beer for basting sauce
Marinade ribs for 3 hours. Use marinade for basting by adding beer to it. Place pan under the ribs and baste fre-
quently. To cook ribs select lean, meaty ribs and accordion pleat them with your spit. Slide four prong meat hook
down the length of spit and tighten. At the beginning of the rack and to its center, penetrate the second rib with the
pointed end of the spit and push it between the meat. Skip a couple and continue the process until the entire rack is
accordion pleated. Fasten the second meat hook into the rack. Turn your rotis burner on high. Rotis for 50 minutes or
until done.
PORK ROAST
Apple Cider Vinegar Basting Sauce:
1 C. Apple Cider Vinegar
6 Oz. water
1
/
2
Stick butter
Salt, pepper, parsley and garlic seasoning
2 Oz. lemon juice
10 Lbs. pork roast
Time: 1
1
/
2
hours to 2 hours
Bring pork to room temperature before placing it on the spit rod. Place on the rod and test for balance. Light
rotis burner. Turn control knob to high. Use the above basting sauce for rotissing.
TURKEY
12 Lb. turkey
Beer Basting Sauce:
1 Can beer
12 Oz. water
1 Stick butter
1 Tsp. salt
1 Tsp. pepper
1/2
Tsp. garlic flakes
1 Tsp. parsley
Thaw the bird completely. Wash inside out. Securely tie the legs and wings. Light rotis burner. Turn to high.
Combine all the ingredients for basting sauce in a shallow pan. Place it under the turkey and baste the turkey every
15 to 20 minutes. Cook for approximately 3 hours. The basting sauce combined with turkey drippings makes a
delicious gravy.