Unbeatable Tender Country Style RibsPosted in : Pork on by : Daphne
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 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. (Do not use pepper mills, or other peppers.) It does not seem to matter how long the ribs soak, or how much vinegar is on them. Just make sure it hits all sides, you do not 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. 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. Do not cover the grill and do not 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: (do not eat it cold, it’s awful) 1 bottle Open Pit, One bottle A-1 Sauce, 1/4 C. of molasses. Start reheating the sauce until slow boil, dump in the cold pork from the fridge. without the sauce wrap the meat in foil and heat at 325 oven for 15-20 minutes. Sauce can be stored and reused, but remember it will have pork fat in it now.