-----MARINATING SAUCE-----
1 cup Vegetable oil
1/4 cup White vinegar
4 Eggs
1 tablespoon Salt
1/2 teaspoon Black pepper
3/4 teaspoon Bell s seasoning
1 tablespoon Parsley flakes
1/4 teaspoon Oregano
1/4 teaspoon garlic powder
-----FOILED POTATOES-----
5 medium Potatoes
1/4 stick butter
1/2 teaspoon Parsley
1 clove garlic, chopped
1 small Onion, halved and sl
Salt & Pepper to tas
Veg. shortening
Instructions:
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, splice 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 approx. 30-40 minutes. Cut into thickest
part of a slice and check for 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
