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Ingredients:
About four pounds of loin back ribs, pork or beef are best
About three drinks worth of sherry
Honey from a palm sized comb
About a half flask of salt water
One garlic clove, crushed
Honey from three palm sized combs for glazing
Place ribs in shallow container. Mix salt water, sherry, honey from one palm sized comb and garlic. Pour mixture over ribs. Cover container and place in cold storage turning meat twice in an evening.
In morning, remove the ribs from the marinade and keep the marinade. Lace ribs on spit rod; secure with holding clips. Check balance by rotating in the palms of your hands. (This is important to ensure even cooking.) Arrange medium-hot coals at back of firebox. Add coals as necessary to maintain temperature.
Cook ribs on spit until tender. Baste frequently with marinade to ensure
maintenance of juice. As ribs become tender glaze with the remaining honey.
Submitted by Kimberly Moser < Chittlin@aol.com>
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