with sauce.
Place ribs on spit by
weaving into
an "S”
shape or
cut
into
2
or 3
rib
por-
tions and place on spit, ‘leaving air space between pieces.
Close door and cook until
tender or until internaltemperature reaches
150°F
to
l55 F-(approximately
1-hour).
Brush ribs with sauce twice during cooking.
If using country ribs,
you
will get 4 or 5
servings.
Cut into
individual
portions and
place on spit one on top of another.
PORK CHOPS
WITH
BARLEY ORANGE
STUFFING
4 servings
,
3 tablespoons quick-cooking barley
2 tablespoons finely chopped onion
l/3
cup water
1
teaspoon instant chicken granules
,
1 garlic clove, minced or
l/2
teaspoon bottled
minced
garlic.
l/4
teaspoon pepper
2 tablespoons finely chopped green pepper
1 tablespoon frozen orange juice concentrate, thawed
1
teaspoon grated orange peel
1 tablespoon fine dry bread crumbs
4, America’s Cut
loin
chops, I
I/4
to
1
1/2
pounds
In a small saucepan combine barley, onion,
water,
chicken
granules,
garlic
and pepper,
Bring to a boil; reduce heat.
Cover and
simmer
I0
minutes.Remove from heat,
let
stand covered,-for 5 minutes. Stir in green pepper, orange
juice
concentrate, and orange,
peel.
Mix
well. Stir in bread crumbs.
Make a horizontal slit in each pork loin chop, forming-a pocket.
Do
not cut all
the
way
through. Stuff chops with barley mixture,
press
to
close pocket.
Place horizontally on
the spit. Close door and cook until
internal
temperature reaches
150°F
to l55 F
(approximately 35 to
40
minutes).
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