Preparation

1. Add the water to a large stock pot. Place the ribs in the water; bring to a boil over medium-high heat. Reduce the heat to medium-low; simmer for 45 minutes to 1 hour. Remove the ribs from the pot and pat dry.
2. Place the roasting rack in the drip tray. Carefully pierce the ribs onto the rack and then invert onto the poultry tower (similar to assembling the unit for the skewers). Using four of the skewers, pierce through the ribs, to provide extra support, and hook to the top of the rack as you would for assembling skewers.
3. Brush liberally with the barbecue sauce; place in the Cuisinart® Vertical Rotisserie and set the temperature to 325°F. Set the timer to 45 minutes. Very carefully open the door of the rotisserie and brush with the reserved barbecue sauce every 10 minutes – note: the ribs will continue to rotate while brushing to ease the process. Serve immediately.

Barbecue Sauce

1. Heat oil in a medium saucepan over medium heat until hot and shimmering. Add garlic and onion; sauté until soft and translucent about 5 to 7 minutes. Add remaining ingredients and stir to combine.
2. Bring sauce to a boil and then reduce heat to a simmer. Let sauce simmer, uncovered, about 30 to 40 minutes, or until thickened.
3. Transfer sauce to the bowl of a Cuisinart® Food Processor fitted with the chopping blade. Process until completely smooth. Use immediately or contain in a sealed glass jar. Store in refrigerator if not using right away.