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Grilled Country Ribs From George Fassett

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Grilled Country Ribs From George Fassett

MARINATING SAUCE ===============




1 c vegetable oil

1/4 c white vinegar

4 eggs

1 T salt

1/2 t black pepper

3/4 t bell's seasoning

1 T parsley flakes

1/4 t oregano

1/4 t garlic powder

FOILED POTATOES ================

5 md potatoes

1/4 stick of butter

1/2 t parsley

1 clove garlic,chopped

1 sm onion,halved and sl

1 salt & pepper to tas

1 veg. shortening

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 thehot 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, likepotato chips!) and dive into the ribs. Add your favorite vegetable or cornon the cob for a great meal, any time of the year!



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