Oven Barbecued Pigs' Tails
|Pig tail||4 1⁄2 Pound (2 Kilogram)|
|Hot water||1 Cup (16 tbs) (250 Milliliter)|
|Salt||1 Teaspoon (5 Milliliter)|
|Pineapple juice||3⁄4 Cup (12 tbs) (175 Milliliter)|
|French dressing||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Dry mustard||2 Teaspoon (10 Milliliter)|
|Lemon||1 , juiced|
|Hot red pepper sauce||1⁄4 Teaspoon (1 Milliliter)|
|Chopped onion||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Garlic||1 Clove (5 gm), crushed|
|Dark steak sauce||15 Milliliter (1 Tablespoon)|
|Oregano/Cloves||1⁄4 Teaspoon (1 Milliliter)|
|Ginger||1⁄2 Teaspoon (2 Milliliter)|
Wash pigs' tails; chop off and discard "whip" (small) end.
Place tails in a roast pan with 1 cup hot water and cover.
Steam cook at 350F (180C) for 2 hours.
Mix all remaining ingredients together and pour over meat.
Roast uncovered at 325F (160C) for 1 to 1 1/2 hours, turning and basting with the sauce every 15 minutes.