Barbecued Pig's Tails

Ingredients

Amount		Ingredient	Preparation
2	dozen	pigs' tails
2	tablespoons	olive oil
1	cup	tomato sauce
1/4	cup	tomato paste
1/4	cup	brown sugar
2	tablespoons	wine vinegar
1	teaspoon	worcestershire sauce
1	each	lemon	juice of 1 lemon
1	each	garlic clove	finely chopped
1	teaspoon	dry mustard
1	x	salt and black pepper	freshly ground, to taste
1/2	teaspoon	rosemary leaves	optional

Directions

Prepare pigs' tails according to Step I in basic instructions; cut in 3-inch pieces. Place pigs' tails on a rack and bake in a 300F oven for 2 to 3 hours, until meat is tender and most of the fat has baked off. An alternate method to this is to simmer the pigs' tails in acidulated water for 1 1/2 hours.

Combine all other ingredients for barbecue sauce, coating tails well.

Grill over hot charcoal, turning and basting, until crisp. If fresh
rosemary is available, break off several branches, tie them together and use as a basting brush.

For barbecuing, we prefer leaving the tails uncut or halved so as to have fewer piece to constantly turn.

Serve with traditional barbecue accompaniments such as corn-on-the- cob, French bread and green salad.

Serves 6 to 8.