Makes 7 servings

7 pigs feet, split in half lengthwise
2 quarts of water
2 cups of white vinegar
2 large onions, chopped
2 green bell peppers, seeded and chopped
1/4 cup of crushed red pepper flakes
3 tablespoons of salt
1 tablespoon of ground black pepper
3 cups of barbecue sauce

Wash the pigs feet well. Place them into a large pot and pour into the water. Add the vinegar, onions, green peppers, red peppers, salt and black pepper. Heat to boiling over medium heat. Reduce the heat to simmering and cook, covered, until just about tender, about 2 1/2 hours. Skim the surface and stir the pigs feet occasionally during cooking. Preheat your oven to 350ºF. Remove the pigs feet from the broth with a slotted spoon. Arrange them side by side in 2 baking pans large enough to hold them in a single layer. Spoon the barbecue sauce over them and bake for 15 minutes. Reduce the heat to 300ºF. and continue cooking until tender, about 35 minutes.