Recipe - Flesh Of The Pig Ala Bob Greenberg

BASIC RIBS
3 pound Country Ribs or other
1 cup Cider Vinegar
2 tablespoon Black Pepper fine ground
2 tablespoon Garlic Salt

SAUCE FOR REHEATING
1 Open Pit small bottle
1 Small Bottle A1 Sauce
One fourth cup Molasses
1 Supply of Hickory Chips

Regular old supermarket pork. Spare ribs, country ribs, or any other pork
Not too much fat. Cut off any gross excess, and cut them to EVEN thickness.
You'll ruin everything if you cook the meat unevenly. You may compensate by
scoring the meat. In a large baking pan, soak the ribs with cider vinegar,
after which sprinkle them with garlic salt and finely ground black pepper.
(Don't use pepper mills, or other peppers.) It doesn't seem to matter how
long the ribs soak, or how much vinegar is on them. Just make sure it hits
all sides, you don't have to puncture them. This sweetens the meat. The key
to the fire is the hickory chips. Keep feeding these amazing little fellows
to the charcoal. The flavor comes out of these chips and you cannot do
without them. Make sure the fat and chips don't light up your whole dinner
and ruin it.

Cooking: A moderate hot fire a couple of inches or more from the meat, and
a grill of reasonable cleanness. As the meat cooks turn it often, do not
let it burn, do not baste it with anything. Don't cover the grill and don't
stray too far fire is always hiding in the wings. Here is the catch
the trick the hard part, is the timing. You may ruin some meals before
you hit it, but the time to take them off the grill is one minute after
trichina danger is past. As soon as the meat turns brown it's time to eat.
You can use the small strips you cut off to judge just when things are
perfect.

Special Purpose Sauce: (don't eat it cold, it's awful) 1 bottle Open Pit,
One bottle A1 Sauce, One fourth C of molasses. Start reheating the sauce until
slow boil, dump in the cold pork from the fridge. alt. without sauce wrap
the meat in foil and heat at 325 oven for 1520 minutes. Sauce can be
stored and reused, but remember it will have pork fat in it now.

Posted to MealMaster Recipes List, Digest #158

Date: Fri, 07 Jun 1996 07:36:05 0700

From: cstarz@teleport.com (Carey Starzinger)