Rotisserie Baby Back Ribs with Garlic and Wine

If there’s one cut of meat that captures a culture’s grilling aesthetic, it’s ribs. Here in the United States, we like our ribs sweet, smoky, and tender (some might say soft). But in many countries, ribs aren’t about the smoke or barbecue, but the pristine flavor of the meat. Prime example: Brazil. Churrasqueros, as grill masters are called in Brazil, cook ribs on the rotisserie (a great technique for achieving maximum tenderness with minimal fat), keeping the flavorings in the savor