Rotisserie Baby Back Ribs with Herbes de Provence
Sources: New York Times, 7-01 by Steven Raichlen
Yield: 4 servings

2 racks baby back ribs (about 1 pound each)
1 bunch fresh thyme, tied at the stem end with string
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper
3 tablespoons herbes de Provence
Lemon wedges for serving.

Set up your grill for rotisserie grilling, and preheat to high.

Remove thin papery skin on back of ribs (or have your butcher do it when you buy them). With a sharp, slender knife, make holes in back of ribs, in the center of meat, between every two ribs. Weave ribs onto spit through these holes.

Using a bunch of thyme as a basting brush, lightly brush ribs on both sides with olive oil. Generously season ribs on both sides with salt and pepper, and sprinkle with herbes de Provence.

Rotisserie-grill ribs until golden brown and cooked through, 1 to 1 1/4 hours, depending on size of ribs. Baste ribs with olive oil every 15 minutes as they cook. The ribs are done when meat has shrunk back about an inch from ends of bones. Remove spit, and serve with lemon wedges.