•      Rack of Hog Ribs (Large boar ribs are fine!!)
•      Sweet Onions  
•      Favorite Barbeque Sauce  
•      Seasoning
•      Red Wine  
•      Water  

Remove any hair or other contaminants from the ribs. Cut the ribs if needed to fit into a large, deep sided baking pan.  hint:  Disposables work well for this!  Wash the ribs thoroughly and place them in the pan all facing the same direction.  Usually concave side down is best!  Add about 1/2 inch of water and liberal amounts of wine to the pan.  Season the ribs with your favorite seasoning, and cover with foil.  Allow the ribs to cook in the oven at 250 degrees for 3 hours or over night at 150 degrees. 

Remove the pan from the oven and gently peel back the foil.  Gently flip all ribs to the other side up.  Season if needed and add Barbeque sauce liberally over the ribs to where it runs off into the water and wine.  Cover again and continue to cook at 250 degrees for another hour.  Repeat this process again after cooking for an hour, adding more barbeque sauce after the ribs are flipped.  Cook for one more hour, remove the pan, and uncover.  At this point, the ribs should gently pull apart.  The ribs should have no less than 5 hours cooking time!

Prepare your grill before removing the ribs from the oven the last time and get the temperature up to around 500 degrees.   Add foil and place the ribs on this foil.  Adding more barbeque sauce works well, but be careful that it does not burn.  Cook the ribs in the grill at high temperature and remove after about 10 minutes.  You should have already been sampling at this point, but if not you really need to do so!  Your ribs are done and ready to eat!  mashed potatoes and crock pot green beans work well with this.

        Yield: Depends on size of pig

•      6 ducks breasts 
•      Sweet Cherry Peppers  
•      Bacon  
•      Coca Cola 
•      Italian Dressing  
•      Allegro Marinade  

Remove any feathers or other contaminants from the ducks breast. Use a sharp knife to filet the breast meat lengthwise and then from the left to right side. This should produce cube shaped meat. Wash thoroughly in water and place the meat in a container. Cover the meat with coca cola and refrigerate. When the coke goes clear, replace with new coke. Use a container such as tupper ware that has a tight fitting lid. Cover and place in the refrigerator for two days, checking it occasionally for the need of new coke. After two days, pour off the coca cola and rinse the meat. It should be very light colored now. Put the meat back into the container, and pour Allegro marinade over it. Agitate every 30 minutes for 4 hours. After 4 hours, drain the marinade and cover the meat with Italian dressing. Replace the lid on the container and return to the refrigerator for one day. This will allow the meat to absorb the flavor of the dressing. 

After the meat has been in the Italian Dressing for one day, it is time to prepare this mouth watering feast. Take the ducks out of the refrigerator, but do not rinse the meat. Just drain it.  Using a toothpick or skewer, take 2 cubes of meat and thread a cherry pepper slice between them. Wrap this tightly with thick bacon. These are best cooked individually on toothpicks but can be done on skewers as well. Place on a grill and cook until the bacon is thoroughly done.  Be sure to use low heat when grilling. This will prevent over cooking and burning the meat.  Goes well with mashed potatoes, green bean casserole and hot rolls.