Flesh of the Pig Ala Bob Greenberg

---------- Recipe via Meal-Master (tm) v8.02

Title: Flesh of the Pig Ala Bob Greenberg
Categories: Pork
Yield: 4 servings

---------------------------------BASIC RIBS---------------------------------
3 lb Country Ribs or other
1 c Cider Vinegar
2 T Black Pepper fine ground
2 T Garlic Salt

----------------------------SAUCE FOR RE-HEATING----------------------------
1 Open Pit small bottle
1 Small Bottle A-1 Sauce
1/4 c 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 A-1 Sauce, 1/4 C of molasses.
Start re-heating 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 15-20 minutes. Sauce can be stored
and re-used, but remember it will have pork fat in it now.
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