4 lbs. country style ribs
2 tbsp. dry mustard
1 tbsp. coarsely ground black pepper
2 tsp. salt
1/4 c. Worcestershire sauce
1 1/2 c. vegetable oil
3/4 c. soy sauce
1/2 c. vinegar
1/3 c. orange juice
2 tbsp. chopped fresh parsley
2 cloves garlic, minced

Place ribs in shallow 3 quart baking dish. Combine remaining ingredients for marinade. Pour over ribs; refrigerate 24 hours, turning meat occasionally. Place a foil pan large enough to catch drippings on briquettes before preheating gas grill. Remove ribs from marinade; secure with prongs on rotisserie spit. Tie ribs together with string. Cook on low to medium setting for approximately 1 1/2 hours. Makes 6 to 8 servings.