3 to 4 lbs. pork loin back ribs
1 c. soy sauce
1/2 c. sherry or pineapple juice
2 tbsp. honey
1 clove garlic, crushed
1/2 c. honey

Place meat in plastic bag or shallow glass dish. Mix soy sauce, sherry, 2 tablespoons honey, and the garlic. Pour over meat. Fasten bag securely or cover dish with plastic wrap. Refrigerate 8 hours, turning meat occasionally.

Remove meat from marinade; reserve marinade. Lace ribs on spit rod; secure with holding forks. Check balance by rotating spit in palms of hands. Arrange medium-hot coals at back of firebox; place foil drip pan under spit area.

Cook ribs on rotisserie 1 1/2 to 2 hours or until done, basting frequently with reserved marinade. Brush ribs with 1/2 cup honey during last 30 minutes of cooking. Add coals when necessary to maintain even heat. 4 servings.