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Flesh of the Pig Ala (And Secret Sauce)

 

9

Yield

4

servings

Prep

20

min

Cook

1

hrs

Ready

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

Basic ribs
3 pounds baby back ribs
country ribs or other
*
2 tablespoons black pepper
finely ground
1 cup apple cider vinegar
2 tablespoons garlic salt
Sauce for reheating
1 bottle barbecue sauce
*
¼ cup molasses
1 bottle steak sauce
*
1 x hickory chips
*

Directions

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 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 BBQ sauce, One bottle steak sauce, ¼ cup of molasses. Start re-heating the sauce until slow boil, dump in the cold pork from the fridge. Sauce can be stored and re-used, but remember it will have pork fat in it now.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 88g (3.1 oz)
Amount per Serving
Calories 941% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 13mg 1%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 2%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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