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with sauce. Place ribs on spit by weaving into an "S" shape or cut into
tions and place on spit, 'leaving air space between pieces. Close door and cook until
tender or until internaltemperature reaches 150°F to l55 F-(approximately 1-hour).
Brush ribs with sauce twice during cooking.
If using country ribs, you will get 4 or 5 servings. Cut into individual portions and
place on spit one on top of another.
PORK CHOPS WITH BARLEY ORANGE STUFFING
4 servings
3 tablespoons quick-cooking barley
2 tablespoons finely chopped onion
l/3 cup water
1 teaspoon instant chicken granules
1 garlic clove, minced or l/2 teaspoon bottled minced garlic.
l/4 teaspoon pepper
2 tablespoons finely chopped green pepper
1 tablespoon frozen orange juice concentrate, thawed
1 teaspoon grated orange peel
1 tablespoon fine dry bread crumbs
4, America's Cut loin chops, I I/4 to 1 1/2 pounds
In a small saucepan combine barley, onion, water, chicken granules, garlic and pepper,
Bring to a boil; reduce heat. Cover and simmer I0 minutes.Remove from heat, let
stand covered,-for 5 minutes. Stir in green pepper, orange juice concentrate, and orange,
peel. Mix well. Stir in bread crumbs.
Make a horizontal slit in each pork loin chop, forming-a pocket. Do not cut all the way
through. Stuff chops with barley mixture, press to close pocket. Place horizontally on
the spit. Close door and cook until internal temperature reaches 150°F to l55 F
(approximately 35 to 40 minutes).
,
2
or 3 rib por-
,
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