Have meatman loosen backbone from ribs, but leave attached.
Cut to within 1 inch of backbone in 1-inch chops.
In each slit, insert orange wedge, peel side out.
Insert skewer lengthwise through chops and fruit.
Tie roast with cord, end to end, and in 2 or 3 places between.
Insert spit; balance roast, securing with holding forks.
Roast on rotisserie, with hood down, over medium coals for 2 to 2 1/2 hours, or till done.
Meanwhile, combine remaining ingredients for sauce.
Raise hood during last 30 minutes and brush meat with sauce.