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 3F 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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