11
Recipes
Fruit Glazed Rotisserie Ribs
Control Settings:
Temperature:
MAX
Function:
Rotisserie
1 rack (3-3-1/2 lb.) pork spareribs
1/4 c peach preserves
1/4 c apricot preserves
1/2 c ketchup
2 TBL orange juice
1 TBL soy sauce
1 tsp lemon juice
1 tsp Dijon mustard
1/2 tsp garlic power
1/2 tsp onion powder
Pesto*
1 c basil, parsley or spinach leaves,
firmly packed
1 clove garlic
2 TBL grated Parmesan cheese
1 TBL pignoli nuts
1 TBL olive oil
1. Position 1 Rotisserie Fork at the opposite end of the Spit from where the point
is located and secure into position by tightening the thumbscrew.
2. Thread the Spit through the ribs using an over and under method.
3. Place the second Rotisserie Fork onto the Spit and secure it into the meat.
4. Tighten down the thumbscrew. Insert the pointed end of the Spit into the
right side of the Oven and place the left side of the Spit into the Spit Support.
5. Place the Drip Pan in the Oven in the lowest position to catch the drippings.
6. Turn the Time Control to the STAY ON position and allow to cook for
1-3/4 to 2 hours.
7. Combine the remaining ingredients in a small saucepan and heat until the
preserves melt. Stir until blended.
8. Simmer for about 20 minutes.
9. Brush the sauce on the ribs with a pastry brush during the last 30 minutes
of cooking.
10. When the meat is cooked, remove from the Oven using the Rotisserie Handle.
Reserve remaining sauce to serve with the ribs*.
Makes 4 servings.
*Recipe makes about 1 cup of sauce. It can be doubled if more sauce is desired.
1. In a food processor, combine all pesto ingredients until the greens are chopped
and the mixture is smooth.
*To be used in recipes that are found on page 14.
