Salton George Foreman GRV660 Owner's Manual page 17

Fruit Glazed Rotisserie Ribs
Control Settings:
Temperature:
Function:
1 rack (2-3 lbs.) pork spareribs
1/4 cup peach preserves
1/4 cup apricot preserves
1/4 cup ketchup
1 Tbsp. soy sauce
1 tsp. lemon juice
1 tsp. Dijon mustard
1/2 tsp. garlic powder
1/2 tsp. onion powder
Position 1 fork at the opposite end of the spit from where the point is
located and secure into position by tightening the thumbscrew. Thread
the fork through the ribs using an over and under method. Place the sec-
ond fork onto the spit and secure it into the meat. 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. Place the
Drip Pan in the Oven in the lowest position to catch the drippings. Turn
the Time Control to the STAY ON position and allow to cook for 1 3/4 to 2
hours. While the ribs are cooking, combine the remaining ingredients in
a small saucepan and heat until the preserves melt. Stir until blended.
Simmer for about 20 minutes. Brush the sauce on the ribs with a pastry
brush during the last 30 minutes of cooking. When the meat is cooked,
remove from the Oven using the Rotisserie Handle.
Makes 4 servings.
Recipes
MAX
Rotisserie
17