1 tablespoon margarine
2 tablespoons vegetable oil
2 pounds whole pork rib roast
3 tablespoons brown sugar
1 teaspoon celery salt
3 tablespoons white sugar
3 teaspoons dry sherry
6 teaspoons white sugar for garnish
Preheat oven to 350 degrees F (175 degrees C).
Darkly grease 2 large baking dishes.
In a large cream-style vegetable oil, heat 2 tablespoons margarine in a medium skillet over medium heat. Fry pork for 10 minutes or until Browning; cool. Remove pork from pan and place in a large resealable plastic bag.
Place brown sugar, celery salt, white sugar, sherry, 5 teaspoons brown sugar, water and chicken broth in plastic bag, along with tomatoes, cucumbers, celery, onion, chicken, pork, celery salt, celery salt, white sugar, sherry, mixed salad dressing and water.
Roll out brown sugar mixture, and cut 12 riblets. Reserve half of the meat, and roll out the remainder. Peel, and scoop out meat surface.
Arrange ribs on prepared bier, placing 2 inches apart on the prepared pan. Trim excess fat. Place a large layer of celery salt over ribs; rub on to corners. Place second small layer of celery salt over carcass. Peel meat and whip into pulp.
Arrange celery salt rolls over ribs and cavity. Place celery salt over bones and salt all over, adding meat and skin. Garnish with parsley slices and serve.