Instructions

1. Marinate the ribs in your favorite sauce or dry rub spice blend for several hours or overnight in the refrigerator.

2. Set up the rotisserie according to manufacturer instructions and preheat, if needed. Gas and electric rotisseries usually don't require preheating, but a charcoal grill will.

3. Scrub the vegetables with a vegetable brush to remove any dirt and debris. Use a kitchen knife to cut the vegetables into pieces that will fit inside the rotisserie basket. Good choices to complement ribs are onions, bell peppers and squash.

4. Place the ribs in the basket in a single layer, making sure that none poke out of the basket. Stacking the ribs could lead to undercooked meat.

5. Add the vegetables to the basket around the ribs in a single layer. If needed, lay some of the vegetables on top of the ribs, but allow air to circulate between them. Some rotisserie ovens may require the rotisserie bar to pass through the basket, something to keep in mind when layering the ingredients.

6. Close the basket tightly and attach it to the rotisserie per the user's manual.

7. Lay a drip pan in the bottom of the rotisserie. The pan collects fats and juices that can cause fires, but it also helps add moisture to the food.

8. Turn on the rotisserie setting to medium-low and close the rotisserie cover. Cook for 2 to 3 hours. The ribs should be browned, with the meat pulling freely from the bone.

9. Turn off the rotisserie. Use oven mitts to remove the rotisserie basket and open the lid carefully.

10. Transfer the ribs and vegetables to a platter. Allow the ribs to rest for up to 5 minutes so that the juices will redistribute throughout the meat.