Categories: Meats, Pork, Bar-b-q, Sauces 
      Yield: 4 servings 
  
---------------------------------BASIC RIBS--------------------------------- 
      3 lb Country Ribs or other 
      1 c  Cider Vinegar 
      2 T  Black Pepper fine ground 
      2 T  Garlic Salt 
 
----------------------------SAUCE FOR RE-HEATING---------------------------- 
      1    Open Pit small bottle 
      1    Small Bottle A-1 Sauce 
    1/4 c  Molasses 
      1    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.