Originally Posted by casa bona[_2_]

As mentioned, and using the trusty gas grill rotisserie, or that cool
looking Farberware electric rotisserie.

Ingredients:

2-3lbs. pork baby back ribs

Marinade:

1/2 cup extra virgin olive oil.
zest of 1 lemon, finely minced
1/4 cup dry sherry or vermouth to preference
juice of one large lemon
1 tablespoon fresh marjoram, finely minced
1 teaspoon fresh rosemary, chopped
1 tablespoon fresh oregano, finely minced
1 teaspoon coarsely ground black pepper
1 teaspoon kosher salt

Incorporate using a wire whisk - a food processor will emulsify too much.

Reserve 1/2 for basting, marinate the ribs for 6 hours with the rest.

Wind the baby back ribs through the rotisserie rod in a running u-shaped
profile for maximum exposure, trap either end tightly with the prongs
and set the locking screws down.

Set the grille for direct but lower temperature, using either the back
infrared burner(if you have one), or the main burners on low.

Keep a spray bottle of water handy to avoid flareups.

The lower the grilling temp and the cleaner the grill, the less problems.

Cook for 1.5-2 hours over a medium-low heat (325-350F) basting regularly
with the reserved marinade.

The ribs are done when they reach an internal temp of 165-175 and the
meat begins to pull back a bit from the bones.

On my grill that is usually closer to 1.5 hours, a windy day can alter
that time.

Remove to a platter, carve, then garnish with chopped flat leaf parsley,
and serve with lemon wedges.

Enjoy!