Title: Barbecued pig's tails
 Categories: Mennonite, Pork, Ceideburg 2
      Yield: 6 Servings
 
      2    Dozen pigs' tails
      2 tb Olive oil
      1 c  Tomato sauce
    1/4 c  Tomato paste
    1/4 c  Brown sugar or syrup
           -[Maple, perchance? S.C.]
      2 tb Wine vinegar
      1 ts Worcestershire sauce
           Juice of 1 lemon
      1    Clove garlic, finely chopped
      1 ts Dry mustard
           Salt and freshly ground
           -pepper to taste
    1/2 ts Rosemary (optional)
 
  We attribute this recipe to the Mennonite colony of Ontario.  It's
  often served at picnics and is known as one of the favorite foods at
  stag parties.
  
  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.
  
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