Help with Ribs in a Rotisserie Oven
Every year my husband gets me a gadget, cookbook or appliance for Christmas that I would otherwise never buy for myself. Usually it's because it's too expensive or just plain silly. It all started with Ginsu Knife commercials..and then when I was up late at night with my newborn, 24 years ago, I had no idea of the world of late night infomercials. I Had to have this new thing called an electric sandwich maker. I was both fascinated and repelled at the thought and sight of that lady making a spaghetti sandwich.
So this year, the Hubs gave me a Ronco Rotisserie. I've made whole chicken, chicken legs and breasts. So far everything has turned out very well. I have a rack of spare ribs in the freezer that I'd like to try, but I'm unsure as to how long they would take in the oven. Any recipe I've seen calls for baby back ribs. My husbands likes his ribs very tender and I'm worried they wouldn't have enough roasting time in the rotisserie oven. I put an oven thermometer in there and it heated up to 200 degrees. The oven has a timer, but no temperature setting. Does anyone have any thoughts or ideas on this? Has anyone ever made spareribs in a rotisserie oven? Thanks for your input!
I don't own a Ronco Rotisserie myself, but I know others that do and they like the oven very much.
First, it's good to know you have distinguished between Spare Ribs and Back Ribs. Looking at the recommendations for Ronco, they suggest parboiling the ribs. Is that something you want to do?
Although the oven temperature reading is only 200*, the unit really uses direct heat onto the spinning meat to cook. I suspect the ribs will take a minimum of 90-120 minutes, possibly or probably longer....but the check is to see if you can pull the meat off the rack of ribs with a simple tug. It's easier to do off the fattier end, not the leaner point end. How you tell is when you can see the meat pull back off the bone (Shrinkage). Stop the machine, give the meat a tug. If you can pull it it's ready.
I see no reason why you couldn't do the spareribs. I've never had one of these, but spareribs tend to take about 1.5 times or so as long as what baby backs do, depending on the cut. Some recipes seem to call for parboiling the ribs. I've never done that for the grill or oven, but that is possibly a good idea for that device.
Personally I'd rub 'em the night before with a good rib rub and wrap in plastic wrap and foil and let them get good and tasty in the fridge. Then I'd follow the instructions for the Ronco Rotisserie and cook' em. It could take up to four hours or maybe longer at 200, hard to tell. You could test 'em after three or so. If I wanted to parcook, I'd probably stick 'em under the broiler for a couple of minutes per side to caramelize the sugar in the rub. OTOH, maybe I'd do the broiling after...
Do you parcook the whole chicken? Do you finish it in the oven to crisp the skin?