Barbecued Pig's Tails
This recipe to the Mennonite colony of Ontario. It's often served at picnics and is known as one of the favorite foods at stag parties.
Yield
6 servingsPrep
20 minCook
3 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | dozen |
pigs' tails
|
* |
| 2 | tablespoons |
olive oil
|
|
| 1 | cup |
tomato sauce
|
|
| ¼ | cup |
tomato paste
|
|
| ¼ | cup |
brown sugar
|
*
|
| 2 | tablespoons |
white wine vinegar
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 1 | each |
lemon
juice of 1 lemon |
|
| 1 | each |
garlic cloves
finely chopped |
|
| 1 | teaspoon |
dry mustard
|
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| ½ | teaspoon |
rosemary leaves
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | dozen |
pigs' tails
|
* |
| 3E+1 | ml |
olive oil
|
|
| 237 | ml |
tomato sauce
|
|
| 59 | ml |
tomato paste
|
|
| 59 | ml |
brown sugar
|
*
|
| 3E+1 | ml |
white wine vinegar
|
|
| 5 | ml |
worcestershire sauce
|
|
| 1 | each |
lemon
juice of 1 lemon |
|
| 1 | each |
garlic cloves
finely chopped |
|
| 5 | ml |
dry mustard
|
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| 2.5 | ml |
rosemary leaves
optional |
|
Directions
Prepare pigs' tails according to Step I in basic instructions; cut in 3-inch pieces. Place pigs' tails on a rack and bake in a 300F oven for 2 to 3 hours, until meat is tender and most of the fat has baked off. An alternate method to this is to simmer the pigs' tails in acidulated water for 1½ hours.
Combine all other ingredients for barbecue sauce, coating tails well.
Grill over hot charcoal, turning and basting, until crisp. If fresh rosemary is available, break off several branches, tie them together and use as a basting brush.
For barbecuing, we prefer leaving the tails uncut or halved so as to have fewer piece to constantly turn.
Serve with traditional barbecue accompaniments such as corn-on-the- cob, French bread and green salad.
Serves 6 to 8.
