In a bowl combine the pineapple preserves, vinegar, pimiento, lemon juice, mustard, and Kitchen Bouquet; set
Sprinkle the ribs with salt.
Lace ribs, pineapple wedges, and green pepper strips
accordion-style on spit; secure with holding forks.
In covered grill place slow coals on both
sides of foil drip pan.
Attach spit; position drip pan under meat.
Turn on motor; lower grill hood or cover with foil tent.
Grill the ribs over slow coals till done, about 1 hour.
During the last 15 minutes of cooking time, brush the meat,
pineapple wedges, and green pepper occasionally with the
Makes 3 or 4 servings.
For smoke flavor sprinkle coals with dampened hickory
chips during the last 30 minutes of cooking.