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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 powder
1
⁄
2
tsp onion powder
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 fork 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.
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