---------- Recipe via Meal-Master (tm) v8.01
       Title: Flesh of the Pig Ala Bob Greenberg (And Secret Sauce)
  Categories: Meats, Sauces
       Yield: 4 servings
 ---------------------------------BASIC RIBS---------------------------------
       3 lb Country Ribs or other               1 c  Cider Vinegar
       2 tb Black Pepper fine ground            2 tb Garlic Salt
 ----------------------------SAUCE FOR RE-HEATING----------------------------
       1 ea Open Pit small bottle               1 ea Small Bottle A-1 Sauce
     1/4 c  Molasses                            1 ea 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.