Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

--------------------SAUCE FOR RE-HEATING-------------------------
1 Open Pit small bottle 1/4 c Molasses
1 Small Bottle A-1 Sauce 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.

Browse by categories