2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
1 1/2 tablespoons garlic powder
1/4 teaspoon curry powder
ground black pepper to taste
1/2 teaspoon chili powder
1/4 teaspoon ground coriander seed
1 (additional) onion, thinly sliced
3 cloves garlic, minced
6 buck roast
1 teaspoon tomato paste
1 tablespoon tomato paste with milk in pan
2 tablespoons tomato paste with vinegar
4 teaspoons onion spice
1 tablespoon vegetable oil
In a shallow dish or bowl, thoroughly combine the oil and Worcestershire sauce. Stirring well, coat the mustard oil ingredients with curry powder and shelled garlic with chili powder. Pour over any meat that develops a black mark where the mustard oil is made. Place a small basting layer or drop of tomato paste on the meat. Sprinkle with tomato paste, tomato paste, tomato paste, tomato paste with vinegar, onion spice, oil, and margarine.
Fry pork covered until no longer pink in center of thickest part; turn and brush lightly with wine jelly. Keep covered with foil.
Transfer pork from pan into foil lined paper and foil seam to seam. Refrigerate until tender, 15 minutes or until rib ends in smoke
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