Rotisseried Baby Back Ribs


Preparation info

  • Serves


    Very Hungry People
    • Difficulty


    • Ready in

      40 min

Appears in

How to Grill

By Steven Raichlen

Published 2001

  • About


  • 2 racks baby back pork ribs (about 2 pounds total)
  • ¼ cup extra-virgin olive oil
  • 1 or 2 lemon wedges
  • 1 bunch fresh rosemary
  • Coarse salt and black pepper
  • 2 tablespoons herbes de Provence or a commercial mix

You’ll Need

  • Rotisserie


  1. Remove the thin papery membrane on the back of each rack of ribs (as shown in Steps 2 and 3) or have your butcher do this for you.
  2. Thread the ribs onto the rotisserie spit as shown in Preparing the Meat, Steps 1 and 2.
  3. Place the oil in a bowl and squeeze in a wedge or two of lemon. Using the rosemary as a basting brush, lightly brush the ribs on both sides with some of the lemon oil. Generously season the ribs on both sides with salt and pepper, then the herbes de Provence. You can grill the ribs right away, but they’ll be even more flavorful if you let them marinate for 15 to 20 minutes.
  4. Set up the grill for rotisserie grilling and preheat to high.
  5. When ready to cook, attach the spit to the rotisserie mechanism and turn on the motor. Grill the ribs, covered, until golden brown and cooked through, 40 minutes to 1 hour, depending on their size. Baste the ribs with lemon oil as they cook, using the rosemary as a brush. The ribs are done when the meat has shrunk back about ¼ inch from the ends of the bones. Serve at once.

Part of