"patriarch writes:
That was $18 for both bottles. We've got a family doin's this Saturday,
and I'm supposed to cook for 60. I don't want to run out.

When Swingman posted his spareribs pictures a little while ago, he seems
to
have started up something again here. I've started reading AFB, and have
been trying to decide how to augment the gas grill with a slow wood
burner...

I've posted this one before, but since you have a group of 60 coming, will
post again.

Doubt you can get a typical propane grill low enough for this one, so will
give you the oven recipe:

Lew's Country Ribs

Start with at least 5 lbs of "country ribs" usually cut from the shoulder of
the pig. (These are the fat ones and around here they are $0.99/lb on sale)

Put ribs in a 1 gallon ZipLock bag along with 1-1/2 cups of soy sauce and
3/4 cup brown sugar, mixed before adding to bag.

(Scale up as required).

Marinade ribs for at least 24-36 hours in the fridge turning over every 12
hours.

When complete, place ribs, fat side up on a rack in a pan and place in oven
@ 400F for 20 minutes, then reduce heat to about 212F (halfway between
200F-225F setting on oven) for at least 10 hours.

Save marinade for later.

Remove from oven and allow to rest on cutting board about 20-30 minutes,
then cut 1/2" thick medallions of meat with a good sharp chef's knife.

Any bone or residual fat can be peeled away with your fingers as you are
cutting medallions. You end up with only lean pork pieces.

Place marinade in a sauce pan and slowly bring to a boil over low heat.

(You don't want to caramelize the sugar)

Arrange medallions around the outer rim of a serving platter with cup in
center of plate containing sterilized marinade.

Add tooth picks and for your own safety, get the hell out of the way.

Enjoy.

BTW, I'm doing these for a party this weekend.


--
Lew

S/A: Challenge, The Bullet Proof Boat, (Under Construction in the Southland)
Visit: http://home.earthlink.net/~lewhodgett for Pictures