Categories: Meats 
      Yield: 4 servings 
  
------------------------------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