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.