Spit Roasted Chili Barbequed Ribs

These ribs cook on a rotisserie spit, which means they’re constantly basting themselves as they turn. Fat renders and drips off while the meat stays evenly exposed to heat on all sides. The result is ribs that are tender and evenly cooked without the hot spots you get from flat grilling.

The barbecue sauce here is homemade and deeply savory. Pureed Roma tomatoes, red wine, soy sauce, and chili powder cook down into a thick, glossy glaze that clings to the ribs during basting. The red wine adds body and acidity, the soy sauce brings salt and umami, and the chili powder provides a gentle warmth.

Baste every 10 minutes during the last 40 minutes of cooking. Each layer of sauce caramelizes on the rotating ribs, building up a lacquered, sticky bark that’s the hallmark of great barbecue ribs.

Pro Tips

• Let the ribs cook for the first 30 minutes without any sauce. The initial dry heat renders the fat and starts building the bark. Sauce applied too early steams the surface instead.
• Puree the tomatoes through a food mill for the smoothest sauce. Seeds and skins left in the sauce scorch on the ribs during basting.
• Close the grill cover two-thirds of the way. Full closure traps too much heat and overcooks the outside. Partial closure maintains steady, even roasting.
• The ribs are done when juices run clear and the meat pulls back from the bone ends.

Variations

• Add a tablespoon of smoked paprika to the sauce for a deeper, smokier flavor.
• Use beef back ribs instead of pork for a beefier version.
• Brush with extra sauce at the table and serve with coleslaw and cornbread.