Barbecued Pig's Tails Recipe

• 2 doz pigs' tails
• 2 Tbsp. Extra virgin olive oil
• 1 c. Tomato sauce
• 1/4 c. Tomato paste
• 1/4 c. Brown sugar or possibly syrup Maple, perchance S.C.
• 2 Tbsp. Wine vinegar
• 1 tsp Worcestershire sauce Juice of 1 lemon
• 1 x Clove garlic, finely minced
• 1 tsp Dry mustard Salt and freshly grnd pepper to taste
• 1/2 tsp Rosemary (optional)

1. We attribute this recipe to the Mennonite colony of Ontario.
2. It's often served at picnics and is known as one of the favorite foods at stag parties.
3. Prepare pigs' tails according to Step I in basic instructions; cut in 3-inch pcs.
4. Place pigs' tails on a rack and bake in a 300F oven for 2 to 3 hrs, till meat is tender and most of the fat has baked off.
5. An alternate method to this is to simmer the pigs' tails in acidulated water for 1 1/2 hrs.
6. Combine all remaining ingredients for barbecue sauce, coating tails well.
7. Grill over warm charcoal, turning and basting, till crisp.
8. If fresh rosemary is available, break off several branches, tie them together and use as a basting brush.
9. For barbecuing, we prefer leaving the tails uncut or possibly halved so as to have fewer piece to constantly turn.
10. Serve with traditional barbecue accompaniments such as corn-on-the- cob, French bread and green salad.
11. Serves 6 to 8.

extra virgin olive oil, tomato sauce, tomato paste, brown sugar, vinegar, worcestershire sauce juice, clove garlic, salt, rosemary

Taken from cookeatshare.com/recipes/barbecued-pig-s-tails-78648 (may not work)