3 cups vinegar
16 cloves
1 cup Worcestershire sauce
10 bay leaves
1/2 teaspoon black pepper
4 teaspoons dry mustard
1 teaspoon oregano
4 tablespoons catsup
1 lemon, quartered
4 or 5 garlic cloves
4 tablespoon salt
1/2 stick margarine
1/4 teaspoon cayenne
1 medium onion, quartered
1 teaspoon rosemary
Tabasco sauce, to taste

Simmer all ingredients about 15 minutes, then strain.

To use, cook 20 pounds pork loin ribs over a charcoal pit. Baste and turn every few minutes. Takes 2 to 3 hours. Ribs should be dark and crusty on the outside. Taste to check if done. May also be used on pork shoulders.