1 quart pineapple juice Liquid honey Cook ribs in water to cover and add the seasonings. Cook until tender. Remove ribs and cool liquid. Skim off any fat. Add 4 crushed garlic cloves and pineapple juice. Put ribs in this marinade and soak in refrigerator over night. Drain. Grill as above and brush with honey to make a glaze. Serve with mustard mixed with orange marmalade for a real taste treat. BARBECUED SPARE RIBS 3to4 pounds ribs 1 lemon 1 large onion 1 cup ketchup 1/3 cup Worcestershire sauce 1 teaspoon chili powder 1/4 teaspoon salt Dash of Tabasco 2 cups water Arrange ribs in long strips in a shallow baking pan, fat side down. Arrange thin slices of lemon and onion on meat and roast at 450 deg. F. for half an hour. Combine remaining ingredients and bring to boiling point in a saucepan. Pour sauce, little by little, over ribs and reduce heat to 350 deg. F., and bake till tender, about an hour. Wrap in foil and place over fire. For more-charred taste, lay them over the grill free of foil. (Serves 4) SPARERIBS ON THE GRILL Cut in portions. Partially roast in oven, 350 deg. F., for 30 minutes. Place meaty side down on grill about 3 inches from coals. Turnevery5 minutes, basting with barbecue sauce. Grill until meat is a deep brown and crisp - about 25 minutes. NOTE: There are other recipes for barbecue sauces under ‘‘Marinades and Sauces.’’ Also for recipes to grill Teriyaki and Miniature Kabobs, please turn to Hibachi Cookery section. ROTISSERIE AND SPIT ROASTING Roasts for spit cookery are better boned and rolled. Any Oven-type roast (one that can be roasted without added moisture in an uncovered pan) is good. Sirloin and standing rib roasts are ideal. Filet Mignon is elegant but expensive. Top quality well-aged rump and pot-roasts canbetreated with meat tenderizer and/or soaked in an oil- vinegar marinade to produce a tender roast. SPIT ROASTING Choose roast weighing at least 3 1/2 to 4 pounds so it will be juicy when cooked. Have meat-man tie roast at l-inch intervals with heavy cord to make compact. (If meat is lean, have outside covered with a layer of fat, then trussed securely.) Check the weight your spit will support. Never overload. Let meat come to room temperature before starting to cook. Insert spit through centre of roast and adjust holding forks. Test balance by rotating ends of rods in your upturned hands. If meat is balanced it will rotate evenly. If roast is off centre, remount or add counterbalances to adjust weight. Tighten fork screws with pliers. Insert meat thermometer at slant into heaviest part of roast so tip is in centre but not touching bone, fat or metal spit. Arrange hot coals at back of firebox, a drip pan in front of coals and under roast. Arrange coals so they extend a little beyond the ends of the meat on spit. The coals should be a little less hot than for broiling. Knock off the grey ash, Attach spit, turn on motor. Cook till meat thermometer tells you roast is done. Roasts are self-basting - juices bubble on surface of meat while it cooks. For added flavor you may wish to brush meat with a barbecue sauce during roasting, Give meat a chance to warm up and rest over the coals before you start basting - the meat will absorb the flavors better. Hold off on a sweet, sticky or tomato barbecue sauce till the last 15 minutes of cooking to prevent charring. Because of the many variables in outdoor barbecuing, cooking times can be only estimated. A meat thermometer is your best gauge of doneness. Most roasts will cook a little faster than in a range oven. A boneless roast will require more cooking time than a bone-in-roast. Barbecue the roast until done, using the thermometer as a guide: 140 deg. F. for rare, 160 deg. F. for medium, 170 deg. F. for well done. Allow about 12 to 15 minutes per pound, When roast is done let it firm up 15 to 20 minutes before carving. You may lower firebox to stop cooking and let roast rotate for that time or transfer roast to platter. LEG OF LAMB Have 3 inches of bone cut off small end of leg, leaving meat around bone to form a flap. Fold flap up and put rod through flap and leg. Placeonspit. Adjust screws with pliers. Rub roast with salad oil. Season with salt, pepper and rosemary, if desired. (If you wish a garlic flavor instead of rosemary, throw several cloves of garlic into the glowing coals.) Insert meat thermometer. Commence cooking. Allow about 30 minutes per pound or cook until thermometer registers 180 deg. F. Baste with favorite sauce during last 10 to 15 minutes of cooking. Let roast stand about 10 minutes before carving. Lamb is actually more tasty when cooked on the rare side so the slices are pinkish rather than grey. WHOLE TENDERLOIN Have butcher roll a thin layer of fat around meat and tie securely at about 2-inch intervals. Push spit rod through centre. Check balance. Cook until well-browned on outside and rare inside, about 35 minutes altogether. Remove, slice and serve. SPIT ROASTED SPARERIBS As the ribs rotate on the spit they baste themselves with their rich fat, browning to a turn. During the last few minutes of cooking you can baste them with your favorite basting sauce to give them a lusty tang. Serve with plenty of extra sauce for dunking. For best results place the ribs in a spit basket or lace them on the spit. There are 3steps to lacing them on the spit: 1. Slip one spit fork on the rod andtighten screw to keep fork in place. Beginning with the narrow end of the ribs, run the spit through the middle, so that ribs are laced accordion-~ fashion. Then push ribs onto spit fork. 2. Now take the wide end of the second strip of ribs and lace them onto the spit as in No. 1 (Alternating narrow and wide Strips in this manner helps to maintain balance.) 3. Bring all the ribs to the centre of the rod and push together. Slip the second spit fork on rod. Tighten screws with pliers. (You can’t firm the screws tightly enough with your fingers.) Run several metal skewers through the ribs, parallel to the spit rod, to hold them securely. The rod is now ready to attach to the motor. SPIT BASKET Ribs are sliced apart before being placed in basket. You'll need plenty of time for cooking spareribs. They must be well-done. Generally, 1 to 1 1/4hours will cook them well- done.