Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------------MARINATING SAUCE------------------------------
1 c Vegetable oil 3/4 ts Bell's seasoning
1/4 c White vinegar 1 tb Parsley flakes
4 Eggs 1/4 ts Oregano
1 tb Salt 1/4 ts Garlic Powder
1/2 ts Black pepper

------------------------------FOILED POTATOES------------------------------
5 md Potatoes 1 sm Onion, halved and sl
1/4 Stick of butter Salt Pepper to tas
1/2 ts Parsley Veg. shortening
1 Clove garlic, chopped

Marinating the Ribs:

Place country pork rib slices in a large container, such as a
tupperware-type with a tight-fitting lid, add all ingredients for marinade.
Cover and shake vigorously to mix. Refrigerate, overnight best but a few
hours at the least. This is an adaptation to the class "Fireman's Field
Days" marinade.

Preparing the potatoes:

Spread out two 3 ft. sheets of heavy duty aluminum foil, splic together to
form one wide one. Rub vegetable shortening on center 2/3 of foil to
prevent sticking. Slice potatoes, skin still on, onto foil food processor
works wonders..). Season potato slices with remainder ingredients, slice
butter over top. Carefully draw sides of foil together and crimp (don't
pull apart seam on bottom!) and then roll up ends.

Cooking:

Get grill hot, place foil potatoes over high heat and cook for to 20 min.,
then move to low-heat area, upper shelf, or keep warm in oven. (Check
potatoes by unrolling top a bit and they should be soft, bottom layer
browned well.)

Keeping grill hot, lay out pork slices from marinade and grill Adjust temp
for flaming/burning, not letting them fire or char. Turn baste, letting
marinade cook on top of meat before turning again. The egg congeals on the
hot surface of the ribs and helps to coat the ribs Continue turning and
basting every few minutes until all marinade is g approx. 30-40 minutes.
Cut into thickest part of a slice and check fo doneness - there should be
no pink. The object of turning and basting to build up a coating of the
cooked marinade on the meat, almost like crust. Meat will have a
well-cooked appearance but should not be char black (don't let flames
ignite marinade and burn it).

Serve foil potatoes hot from foil (mmm, get the crispy ones on bottom, like
potato chips!) and dive into the ribs. Add your favorite vegetable or corn
on the cob for a great meal, any time of the year!

From George Fassett, Cyberealm BBS Watertown NY 315-786-1120

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