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Name: Flesh of the Pig Ala Bob Greenberg
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 4
Cuisine: American
Ingredients: 1 Small Bottle A-1 Sauce; 1 small bottle Open Pit; 2 tb Black Pepper finely ground; 3 lb Country Ribs or other; 1 c Cider vinegar; 2 tb Garlic salt; 1/4 c Molasses; Hickory Chips

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INGREDIENTS

SAUCE FOR REHEATING
1 Small Bottle A-1 Sauce
1 small bottle Open Pit
2 tb Black Pepper ; finely ground
BASIC RIBS
3 lb Country Ribs ; or other
1 c Cider vinegar
2 tb Garlic salt
1/4 c Molasses
Hickory Chips

INSTRUCTIONS

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. Youll 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. (Dont use pepper mills, or other peppers.) It doesnt seem to matter how long the ribs soak, or how much vinegar is on them. Just make sure it hits all sides, you dont 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 dont 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. Dont cover the grill and dont 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 its time to eat. You can use the small strips you cut off to judge just when things are perfect. Special Purpose Sauce: (dont eat it cold, its 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. Posted to MealMaster Recipes List, Digest #158 Date: Fri, 07 Jun 1996 07:36:05 -0700 From: cstarz@teleport.com (Carey Starzinger)

NOTES

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Flesh of the Pig Ala Bob Greenberg

SAUCE FOR REHEATING
1 Small Bottle A-1 Sauce
1 small bottle Open Pit
2 tb Black Pepper finely ground
 BASIC RIBS
3 lb Country Ribs or other
1 c Cider vinegar
2 tb Garlic salt
1/4 c Molasses
 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.  Youll 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.  (Dont use pepper mills, or other peppers.) It doesnt seem to matter how  long the ribs soak, or how much vinegar is on them. Just make sure it hits  all sides, you dont 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 dont 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. Dont cover the grill and dont  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 its time to eat.  You can use the small strips you cut off to judge just when things are  perfect.    Special Purpose Sauce: (dont eat it cold, its 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.    Posted to MealMaster Recipes List, Digest #158    Date: Fri, 07 Jun 1996 07:36:05 -0700    From: cstarz@teleport.com (Carey Starzinger)

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Nutrition

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Serving Size: 1 Serving (379g)
Recipe Makes: 4

Calories: 678
Calories from Fat: 358 (53%)

Amt Per Serving		% DV

	Total Fat 39.8g	53 %
	Saturated Fat 14.1g	70 %
	Monounsaturated Fat 16.8g
	Polyunsanturated Fat 5.2g
Cholesterol 248.6mg		77 %
Sodium 3706.2mg		128 %
Potassium 1277.6mg		34 %
Total Carbohydrate 10.1g		3 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 9.3g
Protein 65.3g		93 %
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Calories per serving: 678

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