If you are looking to do ribs on the rotisserie, you don't need the basket at all. Just run the spit through the ribs forming an S-curve (like a worm on a hook) and secure each side with a fork to keep it spinning.
Alternatively, you can try the somewhat precarious Spanish Inquisition method we developed which forms the ribs into a C-shape (meat facing outwards) with the forks on the inside pushing outwards and the spit running through the tips converting the C shape into a D. (does that make sense?) You just have to leave some slack in them for when the meat tightens up.
Either of these methods will allow for maximum self-basting as it turns.
Otherwise running with the Rib-o-Lator is always a good option.
Auspit, Spitmate, Rib-o-Lator. Fire Fishin' Pole. www.AuspitBBQ.com