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cool. Place the chicken in a large bowl. Brush or rub the sauce all over the
chicken, inside out. Cover and refrigerate for a few hours. Use a cotton
butcher's cord to tie the chicken. Coat the chicken with honey. Place the
chicken on Rotisserie Spit to start. Follow the Rotisserie instructions. Use the
Time and Temperature Chart in the book as a reference of your cooking time.
Makes 4-6 Servings.
B.B.Q. PORK SPARERIBS
B.B.Q. Sauce (medium-size bowl)
¾ cup chili sauce
1 cup ketchup
¼ steak sauce
1 tablespoon Worcestershire sauce
1 tablespoon garlic, finely pressed
¼ cup fresh horseradish, finely grated
3 tablespoons dry mustard
1 tablespoon Tabasco sauce
1 tablespoon molasses
1 tablespoon red wine vinegar
½ cup dry red wine
1 tablespoon black peppercorn
3 tablespoons tequila
1 rack of pork spareribs, 3-4 lbs.
Wash pork spareribs and boil over medium heat for about 10-15 minutes or until
meat turns white. Set aside to cool. Combine all the ingredients of B.B.Q. sauce
in a bowl and mix well. Adjust seasonings to taste. Brush the ribs well on all
sides
with barbecue sauce. Following the Rotisserie instructions to position the rib on
the Rotisserie Spit . Use Time and Temperature chart in the book as a reference
to roast or until it is tender. Serve the ribs with the remaining sauce on the side.
Makes 6-8 servings.
10