Spit Roasted Chili Barbeque Ribs

These ribs cook on a rotisserie spit, turning slowly with the lid partially closed so they roast in indirect heat while getting basted every 10 minutes with a from-scratch chili barbecue sauce. The constant rotation bastes the ribs in their own drippings, and the repeated sauce applications build up a thick, caramelized glaze.

The sauce is a powerhouse: Italian plum tomatoes pureed smooth, simmered with sautéed onion and garlic, dry red wine, soy sauce, chili powder, chicken broth, and a touch of sugar. Cornstarch thickens it into a glossy coating that clings to the ribs instead of dripping off.

Serving the sauce on the plate underneath the ribs instead of smothered on top lets people control how much they want. Smart move with a sauce this bold.

Kitchen Tips

• Purée the canned tomatoes through a food mill for the smoothest sauce. A blender works but can leave tiny seed bits.
• Wait 30 minutes before you start basting. The ribs need time to firm up on the spit so the sauce sticks instead of sliding off raw meat.
• Close the cover two-thirds of the way, not all the way. Full coverage traps too much heat and steams the ribs instead of roasting them.
• The ribs are done when the juices run clear and the meat pulls back from the bone ends.

Variations

• Add a tablespoon of smoked chipotle peppers to the sauce for a smoky, spicy heat.
• Skip the spit and roast on a rack in the oven, basting on the same schedule.
• Use the sauce on grilled chicken or thick-cut pork chops for a different protein.