Rib Roast Barbecue Recipe


MethodMain Ingredient


 Boned rolled beef rib roast6 Pound
 Burgundy1⁄2 Cup (8 tbs)
 Vinegar1⁄2 Cup (8 tbs)
 Cooking oil1⁄4 Cup (4 tbs)
 Finely chopped onion1⁄4 Cup (4 tbs)
 Sugar2 Tablespoon
 Worcestershire sauce1 Tablespoon
 Salt1 1⁄2 Teaspoon
 Dry mustard1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Chili powder1⁄4 Teaspoon
 Dried thyme1⁄4 Teaspoon, crushed
 Garlic1 Clove (5 gm), minced
 Bottled hot pepper sauce6 Drop

Nutrition Facts

Serving size: Complete recipe

Calories 6776 Calories from Fat 3304

% Daily Value*

Total Fat 368 g565.6%

Saturated Fat 132 g659.9%

Trans Fat 0 g

Cholesterol 2204.6 mg

Sodium 5069.8 mg211.2%

Total Carbohydrates 44 g14.8%

Dietary Fiber 1.8 g7%

Sugars 33.4 g

Protein 750 g1500.9%

Vitamin A 8.6% Vitamin C 13.3%

Calcium 29% Iron 441.9%

*Based on a 2000 Calorie diet


Place meat in plastic bag; set in deep bowl.
Combine remaining ingredients.
Pour over meat; close bag.
Marinate 6 to 8 hours or overnight in refrigerator; turn several times.
Drain meat; reserve marinade.
Pat excess moisture from meat with paper toweling.
Insert spit rod through center of roast.
Adjust holding forks; test balance.
Insert meat thermometer near center of roast but not touching metal rod.
Place medium coals around drip pan.
Attach spit; position drip pan under meat.
Turn on motor; lower hood or cover with foil tent.
Roast over medium coals till meat thermometer registers 140° for rare (2 to 2 1/2 hours), 160° for medium, and 170° for well-done.
Brush frequently with marinade during the last 30 minutes of roasting.
Let stand 15 minutes before slicing.
If desired, heat remaining marinade and pass with meat.